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On Thursday, Cafe Heidelberg German Bakery will have outlasted six years of
construction along Pendleton Pike. "Business went way down, especially when
they moved the construction to my side (of the road), but we survived," said
Juergen Jungbauer, owner of the German restaurant just northeast of the I-465
exit at Pendleton Pike. "We hope that people come back and patronize us again."
At 9 a.m. Thursday, a ceremony will celebrate the completion of the last of
the three phases of the road construction, the stretch from I-465 to Post Road.
The entire project to modernize seven miles cost $51 million, took six years
and covered two counties. Funds for the final phase, $26.8 million, came from
Major Moves revenue from the long-term lease of the Indiana Toll Road, approved
in 2006. Pendleton Pike was transformed from a 1950-style two-lane road to a
four-lane thoroughfare from I-465 through Lawrence and Oaklandon in Marion County
to near McCordsville in Hancock County.
Fifty years ago, a few gas stations and motels fronted Pendleton Pike. Today,
retailers line the road, also marked as U.S. 36 and Ind. 67, and housing additions
run the length of the widening project. The construction snarled access to retailers
and homes along the road. Jungbauer, whose bakery, restaurant and video store
have been in operation for 41 years, was please with the efforts of the Indiana
Department of Transportation to make paths for traffic to get through the torn-up
road to his business. However, Maria Pappas, part-owner of Papa's Pancake House,
across the street at 7606 Pendleton Pike, disliked the way the project was handled.
"We'll end up with less parking space, and we'll still have no business," said
Pappas, whose restaurant has existed 38 years. "It looks nice, but it'll be
no good to us." The traffic tie-ups cost Papa's so many customers that it had
to cut operating hours and close early, Pappas said. During the road work, the
long-closed Pendleton Pike Drive-In was demolished, along with its large screen
and acres of weeds and woods. IN its place has gone an automated warehouse for
Monarch Beverages, on property that has room for one business.

Indianapolis Dine
Issue 1/2009
A Sweet Life
by Peter Agostinelly and Photographs by Stacy Newgent

JUERGEN JUNGBAUER FOUND HIS NICHE AND THE AMERICAN DREAM CRAFTING GERMAN PASTRIES
AND COOKIES FOR THE MASSES AT HEIDELBERG HAUS.
You don't often run into people like Juergen Jungbauer, especially when you're
dodging road construction and traffic on Pendleton Pike. Nor do hungry locals
- or out-of-towners - often find in today's strip-center nation a visual wonderland
like the Heidelberg Haus. Since the 1960s, the five-stores-in-one destination
has served diners and sweets lovers as a bakery, German cafe, pastry shop, specialty
grocery and kitsch supplier. And whether stepping into the place for the first
or the 100th time, you get the sense it's as timeless as the pillow-soft whipped
cream that tops Jungbauer's cakes. Known to friends and customers as J.J., Jungbauer
is one of those appealing personalities you might find in a New Yorker profile.
He's immediately real, in a larger-than-life way, sort of like a favorite uncle
or at least the uncle you always wished you'd had. He takes the time to tell
you stories about coming to the United States. He offers his point of view,
sweetened by soul-pleasing cakes and cookies and hot coffee.
Long before he became known as J.J. or had even heard of Indiana, he was a young
boy growing up in the small city of Karlsruhe in Southwestern Germany, west
of Bavaria near the border with France. Here he began learning his trade before
taking his first professional job in Munich as a pastry chef. He later worked
on a cruise ship, where he met a New York nightclub owner who offered the young
chef a job if he ever wanted to move to the United States. And that's exactly
what Jungbauer did. He worked in New York before joining the U.s. Army in the
early 1960s, which eventually resulted in a finance assignment at Fort Benjamin
Harrison in Indianapolis. Fortunately for lovers of pfeffernüsse and springerle
cookies, that career move didn't last long. When the numbers job grew state,
Jungbauer requested a new position in the kitchen, where he knew he could make
a bigger impact.
The impact would be big, sparked by a specialty cake Jungbauer crafted for a
high ranking officer on the occasion of a special military event. The result
was immediate attention, including coverage in The Indianapolis Star, which
featured Jungbauer and gave him his first taste of local media stardom. He eventually
earned five promotions - reaching the rank of Specialist 5 in a few years -
as well as an Army commendation medal for baking excellence. Despite completing
his military service and making a name for himself, Jungbauer resisted in allure
of returning to New York. He decided instead to stay in Indiana and open a business.
The idea began humbly and evolved into the enterprise Jungbauer's fans now know
as the Heidelberg Haus.
Jungbauer set up shop in 1968 near the current location on Pendleton Pike. He
began with space purchased from a butcher who was going out of business. From
the beginning, when he hung out his sign reading "German bakery opening soon,"
he decided to focus squarely on old-world European pastries made from scratch.
He also wanted to offer diners, a small menu of German care food. To this day,
diners who stop by for lunch enjoy locally made sausage platters featuring the
charcuterie of Claus Muth from Claus' German Sausage and Meats Market in Fountain
Square, and homemade sides such as traditional German potato salad. If they're
extra lucky, they may get a chance to chat with Jungbauer's wife Gabi, or their
daughter Angie, who help run the place. But without a doubt, because Jungbauer
should be named one day to the German Pastry Chef Hall of Fame (and really,
if there isn't such a thing yet, someone ought to construct one, a visit to
Heidelberg Haus isn't complete without an order of fresh Danish, anise-tinged
springerle cookies available before Christmas, a slice of Black Forest cherry
cake or a box of pastries. As a pastry chef steeped in tradition, Jungbauer
does it right. That's why his work tastes so good. "I refuse to change my ways,
" he says.
He's not a small man - neither in stature nor personality. Jungbauer's immediate
appeal includes his friendly smile, massive eyebrows that peek from under a
baker's toque, and a bracing handshake to welcome guests. Most Heidelberg Haus
visitors, however, can be forgiven if they never notice those things. Stepping
into the place means being swept into a Teutonic daydream. A dizzying collection
of some 10,000 items - including German-language videos, imported foods, authentic
German breads and countless beer steins - can captivate a shopper for hours.
And that might not even allow enough time for the hundreds of vintage photos,
elaborately colored wall murals, vintage gartenzwerge (garden gnomes) and zany
cuckoo clocks that beautify seemingly every inch of the shop's shelves and walls.
Jungbauer's generosity is simply another dimension of Heidelberg Haus. When
he makes too many danishes and other treats, he hands out the excess to local
police officers and homeless guests. Of course, that's not terribly surprising
for a man who mentions in passing that he operated his retail trade "on the
honor system" for 30 years. Jungbauer speaks freely as an artisan who's most
proud of his craft. He doesn't believe in cutting corners. He doesn't use margarine
or prepared dough. In addition to the artisan-quality desserts, he crafts elaborate
wedding cakes for local couples. Fortunately for Jungbauer and his legions of
customers, son-in-law Charlie Corkwell is gradually taking the reigns ad guiding
the kitchen's operations as the master slows down. It's no wonder Heidelberg
Haus draws so many locals for return visits along with out-of-town travelers.
You won't find its pastries in other retail channels. Jungbauer simply doesn't
take wholesale orders. "The business has always been small, and that has been
a good decision," he insists. "All I ever wanted was bakery and a German cafe.
And that worked out just fine. But I ma cutting back. You can only work so hard."

5 FOR CHEF JUNGBAUERFavorite Indianapolis restaurants. Deeter's and The Glass Chimney,
when under Dieter Puska's ownership, and REd LobsterFavorite music. Country (he recalls hearing Johnny Cash's 1960's
hit "Ring of Fire" after moving to the U.S.) and traditional German folk styles,
including oom-pah music. Jungbauer once hosted a local radio show spotlighting
German music.Favorite tool. Jungbauer takes special pride in his vintage
solid-wood springerle cookie molds, some of which date back to the mid-19th
century. He uses them to produce orders before the Christmas holiday, when the
cookies are customarily served.Personal motto. "My philosophy, when I came to America, was
to have a small bakery, a small home - really, the American dream."Proudest achievements. Sticking with his belief that a successful
life can be built on a foundation of handmade pastries, cookies and cakes.

4 pictures of Jürgen Jungbauer

4 pictures
' He's immediately real, in a larger-than-life way, sort of like a favorite
uncle or at least the uncle you always wished you'd had.'

4 pictures
' All I ever wanted was a German Bakery and cafe. And that worked out just fine.'

Indianapolis Dine
Sunrise Cookbook
Recipes from the kitchens of Indianapolis Chefs and the WTHR family
2009

Chef Juergen Jungbauer from the Heidelberg Bakery and Cafe presents his Bavarian
Chocolate souffle with Black Forest sabayon sauce.
Followed by recipes.

Nuvo Cityguides
Visit the Northeast Lawrence Township
Heidleberg Haus
More than a restaurant, it's a walk along the Rhine. The 14-item menu has been
the same for years and revolves around authentic German sausage of all kinds,
homemade potato salad and freshly made baked goods. The cafe doubles as a variety
store where you can buy food items, knickknacks and an array of German merchandise.
1 picture

Indianapolis WomenFamily Time at the Heidelberg Haus
Mix your food and fun at restaurants and activities around town
March 2008
By: Ladan Nekoomaran
Indianapolis offers a variety of options for a memorable afternoon or evening
with the kids, from an afternoon bike ride at Eagle Creek Park to sharing some
laughs over dinner. Even if you have picky eaters or overly atice toddlers,
put on your swimsuit and dive in to the many choices.
East Side - Introduce the kids to a new culture and top off your bratwurst with
a decadent slice of German-style cake at Heidelberg Haus.
1 picture of Cafe Heidelberg

NPR - National Public Radio - WPR
1-Hour Life Interview - Here On Earth: Radio Without Borders
December 19, 2008
Interview by Jean Feraca
The Great Christmas Cookie Exchange

Juergen Jungbauer has been baking springerle and pfeffernüsse cookies at Heidelberg
Haus in Indianapolis for forty years. But he is a hold-out. These days, he says,
if you want real Christmas cookies you have to bake them at home. This hour
on Here on Earth: Radio without Borders, join Jean Feraca and her guests for
the great Christmas cookie exchange.
Jürgen Jungbauer, proprietor of Heidelberg Haus, a German bakery in Indianapolis.
2 pictures

More than a restaurant, it's a walk along the Rhine. The 14-item menu has been
the same for years and revolves around authentic German sausage of all kinds,
homemade potato salad and freshly made baked goods. The cafe doubles as a variety
store where you can buy food items, knickknacks and an array of German merchandise.
1 picture

Indianapolis Women
Family Time at the Heidelberg Haus
Mix your food and fun at restaurants and activities around town
March 2008
By: Ladan Nekoomaran

Indianapolis offers a variety of options for a memorable afternoon or evening
with the kids, from an afternoon bike ride at Eagle Creek Park to sharing some
laughs over dinner. Even if you have picky eaters or overly atice toddlers,
put on your swimsuit and dive in to the many choices.
East Side - Introduce the kids to a new culture and top off your bratwurst with
a decadent slice of German-style cake at Heidelberg Haus.
1 picture of Cafe Heidelberg

Treasures of Indiana
Heidelberg Haus
2008 Coffee Table Book

For nearly 40 years, Heidelberg Haus has been surprising Indianapolis customers
with its Old Country charms, thanks to Juergen Jungbauer and his wife, Gabi.
Juergen, originally from Germany, opened a small cafe and pastry shop in 1968,
then expanded several times to add imported gifts and European gourmet foods.
He creates such confections as layered tortes and Black Forest cake with personalized
touches for weddings or birthdays. Other specialties include the springerle
cookie, a favorite German Christmas sweet with an anise flavor and embossed
surface. Visitors to Heidelberg Haus can shop among an eclectic mix of German
potato salad while surrounded by lovely old murals and walls line with German
antiques and beer steins. The store contains a German Language Video Center,
the only German media shop in the United States. Authentic gifts include suede
lederhosen, nutcrackers and cuckoo clocks. You'll also find German newspapers
and magazines, figurines and possibly a plush Wolperdinger, a mythical mountain
creature. The Heidelberg Haus also has an antique bakery museum. This award-winning
pastry shop has been featured on the Food Network show Food Finds for three
consecutive years. Leave your passport at home and head to Heidelberg Haus.
Phone (317) 547-1230 www.heidelberghaus.com wwww.germanvideo.com

1 picture

Indianapolis Star
Taste Events
Too Many Cooks
December 19, 2007

Today at 9:30 a.m. on WICR-FM (88.7) Public Radio's Fun & Informative Call-In
Show about cooking & cuisine hosted by Patti Denton, Juergen Jungbauer of the
Heidelberg Haus will talk about the German bakerie's popular Christmas favorite,
the springerle cookie and other holiday traditions.
1 picture of Black Forest Cake

Springerle Has SprungHankering for an alternative and light holiday sweet? Now is the season
to stop in at Heidelberg Haus (7625 Pendleton Pike, 547-1230) for some of baker
and owner Juergen Jungbauer's special springerle cookies. Featured on the Food
Network's Food Finds, these rarely made but dainty traditional German cookies
are flavored with anise oil before being rolled out in antique molds to give
them shapes of fruits, animals, and household objects. Larger ones are definitely
pretty enough to be gifts? If you can get them home without nibbling on them?
or even ornaments for the tree. These are best eaten fresh, but they also rank
among the tastiest morning-tea accompaniment in dee verlt.

The Indianapolis Star
Spring for Springerle
November 28, 2007
First Bite: Jolene Ketzenberger

Licorice lovers, rejoice - it's time for springerles. Authentic springerle
cookies, an anise flavored holiday treat with origins in German-speaking Europe
(Bavaria, Austria, Switzerland), are available locally - but only for a limited
time. I don't mean to sound like a late-night TV advertisement, but the festive
holiday cookies really are a seasonal sweet, and anise fans out there know to
snap them up now to enjoy later.
For the past 20 years, Benedictine Sister Theresine Will of Our Lady of Grace
Monastery in Beech Grove has baked 450 dozen of the cookies each holiday season.
Sister Theresine, and Evansville native who joined the religious community in
1948, is the oldest of 12 children and remembers taking turns mixing springerle
dough for her mother. "My mom made many delicious cookies for Christmas," she
said in a news release, "but her springerles were always a special treat.:
The cookies, which are decorated with designs that are pressed into the dough
with special rolling pins or molds, are available at Shop Inn-spired, the gift
shop of the monastery's Benedict Inn Retreat & Conference Center, 1402 Southern
Ave., (317) 788-7581.
The cookies, often decorated with pastoral images of flowers, animals and harvest
scenes, are soft when first baked, but soon become hard and crisp -- perfect
for dunking in coffee. Many springerle fans, like Florida resident Joe Armbruster,
who orders the cookies each year, remove them from their air-tight container
so they'll quickly crisp up.
You also can find traditional springerles for $9 a pound at Heidelberg Haus
German Bakery and Gift Shop, 7625 Pendleton Pike, (317) 547-1230. It get plenty
of requests for the cookies, especially since being featured on the Food Network's
"Food Finds" program a year ago. Heidelberg Haus' cookies are available at the
bakery through Christmas; those with big orders are advised to call ahead. New
this year - cherry-flavored Kirschwasser springerle.
Now all I need is a cup of coffee.

Indianapolis Intake/Insight Weekly
MagazineWillkommen Gnome!
April 5, 2007
By: Jenny EligStrolling for gnomes
From the pages of fairytales and the depths of the Black Forest, garden gnomes
are making themselves at homes.

As springtime continues to tighten its breezy grip around the Circle City,
you might find yourself spending more time out in the garden. Believe us, this
is time well spent just chillin' with your gnomies.
Garden gnomes (or dwarves) hail from germany, so we stopped off at the Heidelberg
Haus for a lesson in gnomistory from Juergen "J.J." Jungbauer, Haus
owner, gnome lover and Black Forest native.
"The garden dwarves are actually not that old," he said. "They
are only 135- to 140-years old." But what are these little guys? Gnomes
make plenty of appearances in fairytales; Jungbauer said they ward off bad vibes.
In Germany, where garden space (and housing in general) is tight, the gnomes
make a kitschy and colorful appearance in tiny backyards.
The Heidelberg Haus has seen tens of thousands of gnomes pass through its doors
in its 39 years of existence. When Jungbauer was a kid, garden dwarves (or "gartenzwerge")
were made of reddish-brown clay. The 1950s brought the introduction of plastic,
upping the kitsch factor of gnome statues by adding a glossy, rubbery veneer.
And, according to Jungbauer, "either you love them or you hate them."
Keeping in mind the variety of their poses (from zany to sweet to quite naughty),
we love gneissic that. We adore them.
Gnome care and dwarf avengers - Jungbauer's gnomes don't wash themselves, you
know. Anchored with steel poles, the dwarves sit in the sun and sometimes get
slightly brown noses from the sun. Every year, if the gartenzwerge are looking
a little ripe, Jungbauer washes them with bleach water and touches up the spray
paint on the noses. "It's better to have a good looking dwarf than one
who looks moldy," he said. "They usually come out really nice."
He's not the only one watching out for the gnomes. The French, the Italians
and the Swiss go to extreme measures to protect garden dwarves, Jungbauer said.
"The French have some people who kidnap them and set them free in the forest."

You can definitely do wurst than grabbing a bite at Heidelberg Haus. As a native
Indy Eastsider and a woman of German descent (relatives on my mother's side
include Remlers and Dieberts), I nursed a nagging sense of guilt that I had
never once stopped by the venerable Heidelberg Haus Cafe. A staple on Pendleton
Pike, Heidelberg Haus has held court among the ever-changing demographics of
this busy thoroughfare since owners Juergen and Gabi Jungbauer opened the doors
in 1968.
So off I went on a sunny Saturday afternoon, ready to immerse myself in the
delights of German sausages, potato salad and pastries. My husband, Pete, a
Heidelberg veteran, eagerly agreed to accompany me.
Not just a cafe - Inside the location's brick exterior (cheerfully painted with
German landscapes), a triple threat awaits. The cafe is only part of this venture;
a bakery and "German general store" also are in the Haus. Cafe customers sit
at a small counter in the back of the center room or at a handful of tables
scattered among three interconnected areas. Pete and I chose a small table set
between a display of early-20th-century antique bakery items and a window lined
with plastic gnomes. We didn't see a server, but Pete knew the drill and grabbed
two hand-painted menu boards form the counter. Most of the 16 numbered offerings
spotlight some sort of sausage - bratwurst, knockwurst, wuerstchen, fleischkaese,
gulay and curry-wurst - although a wandering vegetarian will find a toasted
cheese sandwich available. Many entrees pair with German potato salad, which
also can be ordered as a side.
I went straight for No. 1 ($5.95), a single brat served with potato salad and
a choice of rye bread or roll with butter. Pete kept the brat pack going by
ordering No. 9. ($&.85), "Oktoberfest Brats" basically, my meal with an extra
sausage added "for big appetites). OK, so we weren't feeling especially creative,
but there's no beating a perfectly prepared brat, and these came darn close
to the ideal.
Well done - Each arrived perfectly seared, with a crispy skin that snapped when
we sliced into the sausages. Inside, the meat was hot and juicy. A bottle of
brown mustard kept on the table added a decent dose of spice and had me reminiscing
about the mother of all mustards, the one served with hot pretzels at the Rathskeller.
The vinegar-based potato salad was served warm and in generous portions, seasoned
with pepper, accented by bacon bits and topped with a slice of hard-boiled egg.
While we munched, I gazed at the numerous tchotchkes lining the walls and hanging
from the ceiling: dangling ornaments, paper-doll presidents, ornate wedding
cake toppers, framed articles and photos depicting notable political visitors
from the past (Birch Bayh, Otis Bowen, Richard Nixon). The menu indicated that,
for dessert, we should order directly from the bakery. So, sausages finished,
we headed for the main room's glass counters filled with picturesque pastries,
cookies and cakes.
Bakery beauties - I chose a slice of the intriguing poppy-seed cheesecake ($2.65).
I noted that the top of the dessert did indeed sport a sprinkling of its namesake
ingredient, but upon scooping up a forkful, I found the moist bottom layer of
this goodie also incorporated poppy seeds, this time crushed and mixed with
chocolate. Not a combination I would have thought to create, but the taste was
pleasant indeed. Pete opted for a slice of chocolate/chocolate-chip cake ($2.65),
featuring chocolate cake, frosting and chocolate-chip cake alternating for 10
densely packed layers of caloric goodness.
Service was admittedly spotty, most likely due to the small staff switching
between bakery, kitchen and cashier duties. But the laid back attitude has its
pluses. Where else in this document-everything world can you find a place that
doesn't bother messing around with a paper check? "Just tell the cashier what
you had," our server said. My take: if it wasn't recorded on paper, the calories
don't count. So ring up an extra slice of cheesecake to go.
3 pictures

INDIANA CURIOSITIES
Your round-trip ticket to the wildest, wackiest, most outrageous people, places,
and things the Hoosier State has to offer!
2007 Coffee Table Book
By: Dick Wolfsie

For more than thirty years, people have stopped at the Heidelberg Cafe at 7625
Pendleton Pike in Indianapolis. Others have driven by the flamingo-pink building
vowing to someday yield to their curiosity and venture inside.
Regulars know what to expect. It never changes. The Heidelberg is a bakery,
a gift shop, a cafe, a restaurant, a video store, and a museum. And every inch
of the place is a celebration of old Germany. Okay, there's a touch of Switzerland
and Austria, too.
The owner is Juergen Jungbauer, known as J.J., a pint-sized pastry chef who
packs a lot of personality and knows his whey around whipped cream.
J.J. studied in Europe and was a master pastry chef by the time he was sixteen.
He came to the U.S. while he was still a teenager and opened the cafe in 1968.
Today, people come from all over to sit at the counter or at the tiny tables
and have a piece of kielbasa, or some mettwurst. If you don't know what mettwurst
is, you really don't know what you are missing. And don't forget the hot German
potato salad.
The big draw, of course, is J.J.'s pastry creations - authentic cakes and tortes
made right in the back every day. The chef bristles at my inquiry about pies.
"You want pies?" he says, "go to a pie shop." The Black Forest cake, with a
ring of chocolate buttercream, is his most popular item, but he refused to sell
to other restaurants. "I can't control the product," says J.J. "if they kept
it in the fridge for a week with a catfish, what do you think it would taste
like?"
The huge glass display cases in the store feature dozens of homebaked items,
all of which can be purchased in individual slices for takeout. Once you've
satisfied yoru sweet tooth, visit the bakery museum, featuring tools of the
trade going back over a hundred years, including a coal oven and hand impements
from the turn of the twentieth century. School kids like the museum. they like
the chocolate fudge cake even better.
Inside you'll find German gifts, German food, German magazines, German candies,
and German T-shirts. And all videos are rated G (for German, of course!) Call
the Heidelberg Cafe at (317) 547-1230. You can go to their website, but it doesn't
smell as good as the shop:
www.heidelberghaus.com or www.germanvideo.com

NPR - National Public Radio - WPR
1-Hour Life Interview - Here On Earth: Radio Without Borders
December 22, 2006
Interview by Jan Feraca
Ethnic Cookies

Anise Springerli, Bratzeli, Basil Leckerli and more. This hour on Here On Earth,
Radio without Borders, Jean Feraca and her guest talk about ethnic cookies from
Heidelberg Haus Bakery and New Glarus Bakery.
Jürgen Jungbauer, proprietor of Heidelberg Haus, a German bakery in Indianapolis.
1 picture

There's some good and bad news at Heidelberg Haus. The German bakery, cafe
and gift shop at 7625 Pendleton Pike is in the midst of it "springerle" cookie
explosion. Owner Juergen Jungbauer said the shortening-free cookies made with
antique wooden cookie molds are produced from mid-November until the second
week of January. Not everyone likes the anise-laced treat, but it's a sentimental
favorite to many. The old-fashioned holiday treat is popular with locals, but
Jungbauer ships a lot of cookies this time of year. After Heidelberg Haus was
featured on the Food Network this past weekend, he expects to be inundated with
orders. Head over www.heidelberghaus.com to learn more about the cookie, the
bakery and the cafe, which has been in operation for 38 years. That's the good
news.
The bad news involves the book of wedding cake photos someone swiped a few weeks
ago during a wedding cake consultation. Jungbauer said he's used to people sneaking
off with one or two photos of the wedding cakes as brides-to-be consider different
cake options, but losing the whole book makes it hard for everyone. Have a heart
and return the photos, please.

People come to the singularly appointed Heidelberghouse for the pastries, kitsch
factor and conversation, some staying several hours on a regular basis to talk
with their fellow regulars. Whatever the draw, they come, and then come back.
"nice a person comes in the front door, we have'em," owner Jurgen Jungbauer
said. "They're gonna tell their friends, 'You gotta see that place.' Your really
do.
The food - Pastry chef Jungbauer and his wife, Gabi, created Heidelberg House
to resemble a cafe in Germany: "A small-town bakery," he said. "A place to have
some coffee and cake, with a little something for the people who don't want
sweets." The menu of little somethings hasn't changed since the cafe opened
38 years ago, and covers the gamut of cuisine from bratwurst to frankfurter.
In between are knackwurst, weisswurst and other wursts. Dishes are served with
warm German potato salad and a couple slices of lightly flavored sourdough rye.
I sampled the bratwurst ($7.45 for two), kielbasa ($7.45) and kassler rippchen
($7.45), a smoked pork chop. I'd order any of it again, and often. The bratwurst
was lightly grilled and mild, the kielbasa dense and smoky. The pork chop was
thick-sliced, moist and salty. Passing on sweets at Heidelberg Haus is out of
the question. The center of he store holds a bakery case that shows off Jungbauer's
artful creations for the day, most of them German but with some concessions
to the American tongue. Black Forest cherry cake ($2.95 a slice) is the cafe's
calling card. It's a tall, liqueur heavy chocolate cake layered with whipped
cream (a quart in each cake, Jungbauer told me!) and cherries.
The service - Tables at Heidelberg Haus feel hidden among the collectibles that
fill the place, and the service can underscore that tucked-away feeling. Impatient
sorts do best at the counter, where attention is ample and coffee refills snappy.
The atmosphere - The allure of the place has as much to do with the atmosphere
as Jungbauer's adroitly engineered sweets. Heidelberg Haus also is a market,
with all manner of European candy and mostly German knick-knacks strewn around
the store on shelves, atop antique stoves, even hanging from the ceiling. A
mural on the building's exterior greets customers and every available space
inside the restaurant also has been jazzed up by colorful countryside scenes.
Music vacillates from polka to contemporary German club tunes.
Diners tend to linger, Jungbauer told me, and energetic debates are likely to
break out among any of the groups of regulars who come to chew on the events
of the day. Jungbauer smiles over it all, milling among friends in his "happy
little cafe."
The price - Three lunches and a small sampling of pastries cost $42, including
tip. Given the heft of our to-go containers, the meal was a smashing bargain.
Nest time - I'll be slipping in again to try the Springerle cookies, a seasonal
offering at Heidelberg Haus (mid-November through mid-January), and I'll be
sure to do it when I have time enough for the extensive browsing the place demands.

2 picture
Picture 1: There are no doughnuts at this bakery, but no end of German pastries.
The selection changes daily.
Picture 2: Oktoberfest bratwursts are for big appetites; they're served with
potato salad and bread and butter ($6.95) at Heidelberg Haus.
Location 7625 Pendleton Pike. Hours: 8:30 a.m. to 7 p.m. Monday through Friday,
8:30 a.m. to 5 p.m. Saturday, 22 a.m. to 5 p.m. Sunday. No reservations. Information:
(317) 547-1230, www.heidelberghaus.com

INTAKE
Thursday March 2, 2006
By: Jen Huber

From the parking lot, you can tell the Heidelberg Haus is different. The colorful
mural on the side of the building beckons hungry souls to enter.
THE MOOD: Friend Jason Kahl and I met at Heidelberg after work one night to
sample some German cuisine and try some of the restaurant's well-known dessert.
Heidelberg has been open since 1968, and it does good business. Besides the
German bakery, Heidelberg sells German imports such as figurines, cuckoo clocks,
nutcrackers, lederhosen, jewelry, pewter items, stuffed animals, placemats and
other odds and ends. The Haus even has a German grocery store with dozens of
intriguing items. Waiting for our table gave us time to wander through the small
aisles and gawk.
THE FOOD: We found a table squeezed between a section of German language videos
and an assortment of garden gnomes. Even while seated, we still have plenty
to look at. The menu features 15 kinds of German meals, all for less than $7
each. I ordered a German-style bratwurst ($5.70) and was very pleased. The brat
held great flavor inside and wasn't tough or overcooked. Home-made German potato
salad came with it, along with a large slice of fresh bread. The warm potato
salad was great, and even though it didn't look like much food I was full by
the end. Kahl ordered the farmer's brat ($6.45), two fried sausages had just
enough heat for him, and he liked the accompanying potato salad and bread. Since
Heidelberghouse is known for desserts, we had to try one. Unfortunately, it
was the end of the day, so our selection was diminished. The apple cheesecake
was gone, but we each had a slice of the Black Forest cake ($2.65), a multi
layered chocolate delight with mousse, cake, whipped cream, and sprinkles. Even
though the cake was mostly frozen, it as still filling and rich. "It certainly
didn't stop me from finishing it," Kahl said. We took home a couple of flaky,
blueberry-filled pastries to have for breakfast and left at closing time.
THE DRINKS: I had a brewed ice tea ($1.39) and Kahl had water.
THE DAMAGE: Heidelberg Haus is definitely a quirky place to visit. But besides
the eclectic atmosphere, the food is well prepared, the bakery is excellent
and welcoming. The staff can answer questions about the food, merchandise and
anything you need to know about Germany.
Picture 1: Owner Jurgen L. Jungbauer holds a slice of his black forest cake,
$ 29.95 a 10-inch cake, or $ 2.65 a slice
Picture 2: Warm welcome for all
Picture 3: German style lighting adds to the German decor

Those making their first visit to Heidelberg Cafe for a hearty German lunch may
find themselves leaving the premises an hour or two later, having forgotten to
eat, but loaded down with figurines, stuffed animals, flags, knickknacks, German
pastries, candies, canned goods, and all manner of German videos. For Heidelberg
Cafe has been Indy's one-stop shopping center for all things German since it was
fashioned together as the Heidelberg Haus in northeast Indy by German-born Juergen
and Gabi Jungbauer in 1968, and expanded many times over. The shelves are stocked
and stuffed with a colorful array of imported German and European gift items and
imported foods, candies, spices, and seasonings, and no less than twenty-four
hundred German videos to rent. Juergen Jungbauer's primary fame and acclaim has
been achieved as a pastry chef, know for his high-rise wedding and celebratory
cakes, including one shaped like the Eiffel Tower, with his most enticing efforts
showcased in display cases for immediate or home consumption: German chocolate
and Black Forest cherry cakes; apple and fruit strudels and meringues; cheesecakes
and tortes; a full array of pasties, Danishes, croissants, and rolls; cinnamon
raison bread; rye, Vienna, and French breads. The cafe is the most modes affair,
consisting of a counter and cafe tables scattered about the premises at which
to commune and nosh with a menu offering an array of German sausages and smoked
pork chops, adorned with homemade potato salad and fresh rye bread, offering further
justification for its legion of fans just to hang out at the Heidelberg. A sign
attached to the entrance of the store on Pendleton Pike proclaims, "On this site
in 1897, nothing happened.? but on this site in 1968, a legend was born.

Drive along Pendleton Pike and you'll be aware of the strip malls, fast food drive
throughs and chain restaurants. If you've been in one, you've been in them all.
But if you're hungry not just or food, but for a unique and esthetically pleasing
experience, it's getting harder and harder to satisfy that hunger. But take heart.
There are some little gems along the Pike that are worth looking for. Here are
three that are easy to find.
The Heidelberg Haus has been open for 38 years. Decorated with charming murals
inside and outside by local artist Billy Jon Rainbow, even the drinking fountain
is decorated. Heidelberg is sort of a bakery, cafe, museum, boutique and video
store. You could spend hours just wondering around looking through the nooks and
crannies of the Haus. Filled with German gifts, curios, candy, candles, records,
videos, and magazines, the place reflects the eclectic taste of baker-proprietor
Juergen Jungbauer.
"J.J." as he is known to his friends and customers is one of those people who
loves what he is doing and is joy to talk to. Standing in front of his brag wall
with it's pictures and awards from his many notable customers, he is understandably
proud of his wonderful business. " I got the idea from an old fashion drugstore,
they didn't sell just drugs" say "J.J." They sold all kinds of things that you
find to walk by in order to get to the druggist in the back.
"Back in 1968, I was at Fort Ben, and I saw that a bakery was needed after Paul's
bakery closed" says J.J. Despite my wife's careful attention I managed to sneak
a couple of J.J.'s wonderful cookies. No wonder it has a national reputation.
The Heidelberg Cafe also features German style lunches with smoked pork chops,
sausages and German potato salad. So, pay a call on J.J. and sample his incredible
food.
picture 1: Heidelberg bakery counter is yummy
Picture 2: Cafe Heidelberg mural painted over 25 years ago by a local artist is
still a sight to see.
Picture 3: "J.J." from the Heidelberg admiring his mural painted door, only one
of many.

Indianapolis StarMarch 28, 2005
A World of Treats
Eager amateur tasters rate candies and crunchy snacks from many lands
Abe Aamidor
It's a question philosophers long have asked: What separates humans from the
lower species? Before today, no one has come up with the obvious answer - it's
candy. Name a country or region of the world, sprinkle a little sugar on it,
and voila - you will find a distinctive candy there.
In Germany, they go nuts over marzipan, a mixture of ground almonds and sugar
that is believed to have Middle Eastern origins, and which was introduced into
Europe around the 13th century and later to the New World.
Angi Corkwell is manager of Cafe Heidelberg at 7625 Pendleton Pike, which her
father, Juergen Jungbauer, founded 36 years ago. A 2.6-ounce bar of genuine
imported Niederegger Lubeck Marzipan from Germany sells for $5.90. Corkwell
can give a guided tour of all the chocolates, candies and pastries in her dad's
shop. "Oh, yes," she said. "I was raised in the store."

Toddler's food play is no big dealKinder Bueno
Country of Origin: Several plants in Europe
What is it: Chocolate-covered Hazelnut cream wafer.
Price: About $1.60.
Pro: Good balance of creamy texture and chocolate taste; some crunch to it,
too.
Con: Chocolate was too "light" for some tastes.
Verdict: This is the chocolate bar that untied Europe, so it's worth a look.
Buy at: Cafe Heidelberg, 7625 Pendleton Pike, Indianapolis

NUVOOctober 13 - 20, 2004
By Vicki AdamsBest German Restaurant
Cafe Heidelberg
Cafe Heidelberg is decently priced with a good selection and yummy cakes and
pastries. And while you're waiting for your food you can browse their attached
shop full of authentic knick-knacks and foods!

IntakeSeptember 2-8, 2004
By Kimilo L. MartinezWhere to dine and shop when you're craving authentic
German treats.
I'm not sure, but the Germans may well have invented the phrase: Eat, drink
and be merry. If not, it's a motto that certainly seems to define the way Germans
look at their meals, especially dinner.
According to Juergen L. Jungbauer, owner of German cafe, boutique and bakery
Heidelberg Haus, supper is supposed to be a joyful occasion. Jungbauer, known
as J.J. to most, regularly hosts dinner parties for about 16 people at his home,
and said Oom Pa music, a little bit of singing and "having a good time" are
ingredients for a good party.Traditional dinner - According to Jungbauer, who is from the
Black Forest region, a German dinner on any given day might feature some sort
of goulash (beef stew) or rahmschnitzel, which is similar to beef stroganoff,
with light salad, some vegetables and a staple German noodle spaetzle.
Katharina Kircher, 32, a native of northern Germany, says dinner for her is
usually Abendbrot, or a "cold meal" usually featuring breads, cheese and cold
cuts, with a light salad. Junita Kehrer, owner of Cafe Europa, suggests rouladen
- a rolled steak, or roasted duck in the winter months. "It's what I love,"
Kehrer says.
As far as beverages go, beer or wine is the traditional choice, with sparkling
mineral water or juice being served to those who don't prefer alcohol. In Germany,
beer and wine are the key part of the culture, and children usually partake
at the family table, which Jungbauer says allows children a way of socializing
with their parents, learning to dance, sing, and generally enjoy life.A formal touch - A more formal dinner might begin with alight
soup, followed by a main course featuring a meat or fish with salad, vegetables
and either rice, potatoes or noodles. Dessert, if served, would probably just
be something light, like fresh fruit or pudding. The heavier pastries and cakes
are usually reserved for Kaffeeklatsch, or coffee break, traditionally sometime
between 3 and 4 p.m.Where to buy - For specialty items and authentic regional ingredients
try Heidelberg Haus: 7625 Pendleton Pike, (317) 547-1230. Mondays through Fridays
8:30 a.m. to 7 p.m., Saturdays 8:30 a.m. to 5 p.m., Sundays 11 a.m. to 5 p.m.
An assortment of marketplace items like German gravy mixes, noodles, spices
and European beverages and condiments. If you don't feel like making dessert,
you can pick up a Black Forest cake or some pudding mix.
2 pictures

Indianapolis MonthlyThe Food Issue
Where to find the Best
October 2003Cafe Heidelberg Bakery, 7625 Pendleton Pike, 547-1230
Juergen Jungbauer started out as a pastry chef at the Fort Benjamin Harrison
officers' club; when he left the Army in 1968, he opened his own bakery, cafe
and gift shop in the adjacent Lawrence area. Today, he's still baking layered
tortes, Danish, streussel kuchen and brotchen (literally "little bread," but
delightful rolls in any language). The streussel kuchen features a different
fruit every day, and the Black Forest torte, says 34-year employee Hildi in
a heavy German accent, "is more authentic than you'd get in the old country."
Jungbauer's pastries are beautiful to behold, especially the tortes: thin, moist
layers of cake laced with fluffy butter cream and rich jam, encrusted with chopped
nuts or candy sprinkles. If you stop in, linger at the cafe counter instead
of getting carryout so you can enjoy the coffee klatsch of regulars who come
in from all over central Indiana to solve the world's problems. Starting in
October and running through Christmas, Jungbauer's special holiday cookies make
their annual appearance (it's a good idea to place orders ahead).

The Jackson County BannerOctober 9, 2003
By Thomas J. Wright
Cafe Heidelberg Haus: Dining the Wright Way...
Last week Terri, T.J., Aaron, and I went to Indy to pick up our Formula One
passes. We were all hungry and adventurous so I decided for a little place off
the beaten path that was suggested to me by Angie Sibrel.
Heidelberg Haus is a little cafe on Pendleton Pike just east of I-465. This
is where Frau (Angie) picks up breads and meat for her German breakfasts in
her classes. We went past it the first time because it just doesn't stand out.
The parking lot had a few cars but did not seem crowded. On the front wall was
painted Heidelberg Castle.
When you step in the doorway you are whisked away to another part of the world.
The cafe and bakery has been in Indianapolis since 1968 and owned by Gabi and
Juergen Jungbauer. They can be found inside the cafe everyday working, waiting
on customers, and answering questions. The tables are small and for two to four
persons and scattered about the building. There is also a lunch counter.
As you walk about there are all sorts of items they have imported from Germany
and surrounding countries. There are steins, clocks, candies, food items, and
drinks (non-alcoholic). In one area they have 2,400 German videos for sale or
rent and they even are able to convert VHS tape and DVD you may have purchased
from Europe that does not play in your player to one that will work. They said
they can convert while you wait. It only takes as long as the tape or DVD is
long. They also have available VHS and DVD players that will play European standard
tapes.
After walking around a bit we sat down. The waitress was friendly and courteous.
The menu explained a cafe in Europe was a place to sit down, relax, read the
paper, and chat or "Kaffeeklatsch" with old friends or meet with new ones. This
is not a restaurant so the menu is limited. You are encouraged to share a table
with a stranger as is the old European custom. I remember hearing this fro our
guides whole traveling to Germany, Austria, and Switzerland and from Rick Steves
in his "Europe Through The Back Door" series of TV shows and books.
Terri and Aaron ordered the Smoked Frankfurter platter, T.J. got the Kilbasa
and me Oktoberfest Bratwurst platter. All came with potato salad, bread and
butter. Here again the food was not like you get in other restaurants or cafes.
The meat comes from a local German butcher and to those standards giving it
a different but very tasty none the less. For dessert you wander to the Pastry
Showcase and the different German delicacies are explained (there goes the diet
again).
While we sat and ate, there was a steady stream of customers that came and went.
Some were regulars because the waitress and Jungbauer's called them by name
and socialized with them, others were newcomers like us. Greeted warmly just
the same and always ready to answer any questions we had. Terri said the atmosphere
of the place reminded her of Brock's in Brownstown.
The bill came to just a little over $12 per person, for meal, drink, dessert,
and tip. I have spent more at Applebee's before. Good food, good service, at
a reasonable price.
They boast a wide variety of imported gifts, gourmet food items, books, magazines,
and newspapers. If you're ever in Indy this is a nice place to visit.
It is located at 7625 Pendleton Pike just east of I-465 on the south side of
the road. They are open every day. The kitchens closes at 6:30 p.m. Monday through
Friday and 4:30 p.m. Saturday and Sunday.
The sign held by the pastry chief in the corner says it all, "Guten Tag y'all."

Indianapolis TopicsNortheast Edition
September 25, 2003
By Rebecca Koenig
Lawrence celebrates Germanfest
Juergen Jungbauer dances with his daughter Angela to the tunes of Jay Fox &
The Bavarian Showtime Band last Friday at Lawrence's Germanfest. Jungbauer is
the owner of Cafe Heidelberg in Indianapolis. Ellen Miller of Indianapolis sells
German pastries from Cafe Heidelberg at Germanfest. The German-style celebration
was a Lawrence Park.
2 pictures

Indianapolis MonthlyGourmet on a Budget
Dinner for under $25
25 Fabulous Food Finds
August 2003 #5 Cafe Heidelberg
Dinner at Cafe Heidelberg is a full-immersion experience. Full of tchotchkes
and Teutonic videos, the cafe offers real German food made by real Germans -
set to an oompah soundtrack. Seat yourself at the counter for brats and smoked
pork chops served with warm, vinegary potato salad, all in the $6 range. To
finish, splurge on a hefty slice of one of the cafe's famous house made cakes
(we love the cheesecake) - they're a bargain at $3 or less
7625 Pendleton Pike, 547-1230.

Indianapolis Topics Biz BuzzApril 17, 2003
Staff report
The landmark business Heidelberg House (hot dog house) in Lawrence has offered
the same menu for 35 years, and nobody's getting tired of it. Authentic German-style
bratwurst and the shop's famous Black Forest cake are top sellers after all
these years at the place formerly known as Cafe Heidelberg. In fact, owners
Juergen Jungbauer and wife, Gabi, say the only changes have been slight increases
in prices due to inflation over the past three decades. But don't cal the place
a restaurant. "We're like a European cafe in Germany," Juergen said. "We provide
a little more of something hearty."
Having been in the baking business since the age 13, Juergen takes 46 years
of expertise to create sweet savory treats like authentic Danish, German chocolate
and hazelnut butter cream cakes. But tastes from the homeland don't stop there.
He also makes a hot German potato salad complete with boiled red potatoes and
a vinegar-and-bacon dressing. Diners can pop in for a smoked frankfurter and
a helping of potato salad alongside bread and butter for $5.25. Check out the
dessert showcase for 12 varieties of cakes and pastries. Fresh German hot rolls
and bread - including personalized birthday and wedding cakes - also are available.
If the food alone doesn't make you feel like you've been transported to Germany,
the ambiance certainly will. Behind the dining room counter clocks line the
wall, displaying times of places around the globe. European chocolates are for
sale. The walls are line with German antiques and newspaper clippings of Juergen's
history as a pastry chef. Several photos displayed towering life sized wedding
cakes he had created for governors and other friends and customers. Heidelberg
Haus also offers a gift store with unique candles, T-shirts, figurines, candies,
coasters and knickknacks.
Business hours are 8:30 a.m. - 7 p.m. Monday-Friday, 8:30 a.m. - 5 p.m. Saturday
and 11 a.m. - 5 p.m. Sunday. For more information visit www.germanvideo.com/
service_pages/heidelberg.html or call (317) 547-1230.
Jungbauer spoke to Topics reporter Johanna Tran about his 35-year-old business.Q Tell me how you came to open Heidelberg House in the first
place.A I got drafted in California. At the time, I was a pastry
chef. Then I went on to basic training in Washington. They sent me here to Indianapolis
to work at the center at Fort Harrison.
Then I spent two years here in the Army. While I was here in the Army, I had
so much publicity and was honored by the military. They flew me to Washington.
There was so much publicity, I decided that I might as well stay (in Lawrence).
There was an empty bakery on Pendleton Pike. Next to the bakery, there was a
butcher shop. I asked him if he would sell the store and he said yes. I had
nobody here. I had no relatives or anything in America. There was nobody here.
Most Europeans who come to America come to the East or West coast. Q You were a pastry chef before serving in the Army? Tell me
a little more about that.A I began baking at 13. In Germany, when I was 14, you had
to go to training. You used to train for three years. When you were 17, you
had a trade. Anyone who wanted to be something like a blacksmith, hat to go
to training. At 17, you were half-way good at it, then you tried to get better.
I decided to travel about. I got stuck in America. I worked on German cruise
ships as a pastry chef.Q Why did you choose training to become skilled as a Pastry
chef?A My parents had a butcher and sausage-making shop. My dad
said to stay with food, because people always have to eat no matter what. I
just picked up the sweets field. We call it a pastry chef.
1 picture

The Indianapolis Star
Tuesday, January 7, 2003
A chance to say thanks
At the Heidelberghaus a Vietnam veteran accidentally meets the man who saved
his life 35 years ago.
By John J. Sauhghnessy
After 35 years, Russell Baughman no longer expected to meet the person who saved
his life. He definitely didn’t expect to meet his personal hero when he recently
started a job as a baker’s assistant at the Café Heidelberg in Lawrence. Yet,
when Baughman took a break from his kitchen work and walked to the front counter
where a group of friends sat on silver stools solving the world’s problems,
Baughman notices a black baseball cap – a cap marked with the words “Vietnam
Veteran” and a four-leaf clover insignia. “The Fourth Division, my division,”
Baughman said to himself. So Baughman, a veteran who now wears his long brown
hair in a ponytail, introduced himself to Raymond Childress, the owner of the
baseball cap who wears his thinning white hair trimmed neatly and closely to
his ears.
Their conversation turned to a time that Newsweek magazine chronicle as “The
Bloodiest Week.” As they shared memories of that time, one thought became clear
to Baughman. “You’re the one who saved my life,” he told Childress, who had
fought with Baughman in a battle at Suoi Tre on March 21, 1967. Trying to put
the scene between the two men in perspective, the Heidelberghouse’s owner, Juergen
Jungbauer, says: “You have 250 million people in America, and here these two
guys find each other by accident after 35 years. It’s incredible.” Even more
incredible to Baughman and Childress are the events of that day nearly 36 years
ago. Childress was 41, one of the older men fighting in the U.S. Army in Vietnam.
He had been drafted to serve in the Korean War and stayed on to make a career
in the military. He was as tough and hardened as the coal he used to dig in
the mines of West Virginia. Baughman was 20, one of five children raised by
a single mother in a poverty-ridden section of Indianapolis called Brightwood.
Even though he had been drafted to fight in Vietnam, the high school dropout
saw the Army as a way to help his mother financially and escape his poor past.
The two men’s lives became forever intertwined at Suoi Tre, the site of a major
base for the enemy North Vietnamese forces. “it was hell on Earth,” Childress
recalls. As “the bloodiest week” began, the United States poured more troops
and helicopters into the area than it ever had. The Viet Cong responded with
a fierce assault on March 21, including at least 650 rounds of mortar falling
from the sky onto the American troops.
“We lost 20 to 30 men in my company in seconds,” recalls Baughman, who served
in the infantry. “The enemy was all around us.” Childress nods and says, “I
never saw so many people dead.” An artillery chief, Childress also saw that
most of the Americans’ cannons had been destroyed, and their ammunition was
on fire. That’s when he started firing one of the remaining howitzers at the
advancing enemy. “The only gunfire I could hear was his,” Baughman recalls.
“He fired continuously. I had my head down behind two or three sandbags. I was
trying to get smaller and smaller. The enemy was still on the attack. I could
hear them breathing.” Explosions ripped around Childress as the enemy tried
to know out his position. Twice he was struck by shrapnel, but he kept firing.
The third time he was struck, he couldn’t get up. “They hauled me out of there
on a stretcher,” Childress recalls. “I couldn’t go no further I still have a
piece of shrapnel, that’s like a six-penny nail, near my spine.”
Shortly after Childress’ gun had gone silent, American tanks appeared from nowhere,
rumbling through the jungle and devastating the enemy. Baughman believes they
would have been too late if Childress hadn’t made his stand. “It’s a strange
thing about heroes,” Baughman says as he looks at Childress across a table at
the Heidelberg. “A lot of times, it’s the circumstances that dictate what someone
does. He could have panicked, but he knew we were out there.”
PI wouldn’t be here if it wasn’t for him. A lot of us would have died. I heard
him get hit, but I never knew what happened to him after that.” Childress was
in and out of Army hospitals for 2½ years following the battle. His heroics
earned him the Distinguished Service Cross, the Army’s second-highest honor,
which is given “for extraordinary heroism in military operations against an
armed enemy.”
After getting his discharge in 1970, Childress and his first wife searched for
a place to live. They had lived in 22 homes in his 21 years in the military.
The West Virginia native chose Indianapolis simply because it seemed like a
nice place to live.
As for Baughman, he returned to his hometown after serving his country. He says
some of his adjustments have been rough, but now he views his life with hope.
Both men know that 35 years seems like ancient history to many people. Yet that
days is still fresh in Childress’ memory, not because of his heroics but because
of the horror that still haunts him. “Once you’ve been in combat and get shot
up like I did, it changes you completely in mind and body,” he says. “No medication
will take care of that. My wife and I sleep in different rooms because I’m afraid
I might hurt her. I’m up fighting those Viet Cong every night. You learn to
live with it.”
The memories of war affect Childress in another way. Every Monday morning, he
uses his pickup truck to collect food, shoes, clothing and bedding for homeless
veterans in Indianapolis. With every truckload, Childress figures his past and
present meet.
“Someone has to look out for them,” says the man who always has.
2 pictures
left picture text
Together again: Ray Childress (left) and Russell Baughman were in the same Vietnam
battle in 1967. Childress held off the enemy, saving the life of Baughman and
other soldiers. The two men met for the first time recently at a Lawrence restaurant.
Right picture text
War hero: “I wouldn’t be here if it wasn’t form him,” says Russell Baughman,
55, (standing) of Ray Childress, 76.

Indianapolis MonthlyKaffeeklatsch und Kitsch
October 2001
By Jodi WrightPolka music, pastries and a German gift shop make
for a fun mix at Heidelberg Haus.
If you notice a nickel sitting on a corner of the lunch-counter footrest at
Heidelberg Haus, don't bother reaching for it - it's glued down. The coin, a
poetic prank on stingy tippers, is a reflection of the northeastside eatery's
lighthearted atmosphere. For more than 30 years, German-born owner Juergen Jungbauer
has added to the displays of tchotchekes in his cafe and gift shop, and today's
collective mass of wall-hangings puts every chain bar-and-grill to shame. Animal
heads, beer steins, cookie molds, coffee grinders, musical instruments, shoes,
hats and other gewgaws cover the walls. Clocks mark the time in cities around
the world: cutouts of characters in lederhosen hang from the ceiling; and shelves
are lined with German candy, cheeses, books and videos (a Teutonic Bugs Bunny,
anyone?). To Jungbauer, the cluttered ambience is incomplete without a soundtrack
of German folk songs. His employees hate the music: Eyes roll, heads shake,
desperate threats are made. While we agree that hours of oompah would be rather
maddening, in small doses it perfectly accompanies the cafe's German comfort
food. If you can't pronounce the fleischkaese and mettwurstbrote menu items,
just order by the numbers, as the regulars do. We love No. 7, the kassler rippchen.
The thick, smoky-flavored pork chop comes with a mound of vinegary German potato
salad, served hot. The restaurant may be most famous for its baked goods. We
like the Black Forest and German chocolate cakes, but the best sweet treat is
the cheesecake: moist white cake with center layers of cheesecake and fruit
(often cherry, apple or peach). Like the other cakes, it's coated in a rich
whipped-cream frosting. We head to the cafe when we're in the mood for inexpensive,
hearty food and a challenging game of "I Spy." We also enjoy seeing young former
servicemen walk in the place for the first time and smile over sights and smells
that remind them of their days stationed in Germany. We especially get a kick
out of watching then reach for that nickel.
Heidelberg Haus, Location 7625 Pendleton Pike
Phone: 547-1230
Hours: Monday through Friday 8:30 a.m. to 7 p.m., Saturday 8:30 a.m. to 5 p.m.;
Sunday 11 a.m. to 5 p.m.
Menu: German classics. Sandwiches and entrees $1.95 to $6.95, pastries and cake
slices $1.20 to $2.35
Recommended: The kassler rippchen (pork chop); the potato salad; and the delicious,
rich cake.
2 Pictures (Welcomed Excess: Heidelberg Haus adheres to a philosophy of no scrimping,
either in the jam-packed decor or the rich goodies such as the whipped-cream-frosted
cheesecake.

RBA The Retailer's Baker AssociationFantasyland of gifts provides a profitable setting
for bakery foods
March 24-26, 2001
The Heidelberg Bakery Cafe and Gift Shop literally has something for everyone.
First-time customers who stop in at the Heidelberg Bakery Cafe and Gift Shop
in Indianapolis may think they're only stopping in for a Danish or a quick coffee
and slice of cake. But, hours later, when they finally exit the store, they've
not only had a fabulous bakery treat, they've also been treated to a fascinating
collection of imported foods and gift items that can to be found anywhere else
in the city.
That strategy - irresistible bakery products made from scratch surrounded by
unique gifts and hard-to-find food items - has been a winning one for more than
32 years, say owners Juergen and Gabi Jungbauer. From the beginning, when J.J.
(as Juergen likes to be called) opened the bakery, he decided to concentrate
only on German-style bakery foods and products. "We have never made any donuts
or pies," he says. "If customers ask for them, I'd rather send them to a specialty
shop."
Instead, J.J. puts his skills as a German-trained pastry chef to work in building
a bakery that draws customers from all over the city, as well as from other
parts of the state, for products that aren't easy to find elsewhere. Some products
are classics. For example, his collection of tortes includes the classic Black
Forest cake, but one that's made with a Heidelberg twist: a ring of chocolate
buttercream encloses the cherry filling, which goes atop a kirschwasser-sprinkled
chocolate layer. Baker Debbie Larson speeds up the cake makeup by putting the
ring of buttercream atop chocolate layers, then freezes the layers. The following
day, she can deposit the cherry filling into the frozen buttercream ring, and
can level the filling without smearing the buttercream. The rest of the cake
is put together with fresh whipped cream. Other products are unique to Heidelberg,
including hazelnut "fudge" cakes. The fudge layer is actually similar to a rumball
mixture, and is made from cake trimmings that have been extended with chocolate,
buttercream, hazelnuts and rum flavor. Debbie forms the mixture into a layer
on an 8-inch circle, then deposits it on a prepared cake layer before assembling
the rest of the cake using a hazelnut-flavored buttercream between and on top
of the cake. "It's a good way to use the extra cake," Debbie says, "and still
have something unique for our customers."
Cafe seating helps to sell bakery foods
Customers can buy whole tortes, but Debbie scores the cake tops so the slices
can be portion-controlled. Because cafe tables are scattered throughout the
bakery, lots of customers order slices of torte to go with coffee or tea. They
also can choose from a selection of different German-style foods. They're listed
on a menu that's mounted on a spaetzle board, a small wooden board that resembles
a breadboard. "We prefer to stick to items that are hard to find somewhere else,
" J.J. says. "As a result, we get a lot of lunchtime traffic from business people
who want something different. Their menu has specialties like bratwurst, mettwurst,
kielbasa and kassler rippchen, which we import to keep them authentic." (Mettwurst
is a soft, spreadable sausage, and kassler rippchen are smoked pork chops.)
Besides enjoying these products at the bakery, customers also can buy them to
take home from the bakery's small refrigerated display case, where items like
the kassler rippchen are sold vacuum-packaged.
Picture

The Indianapolis StarDining Out - Heidelberg brings Germany to Indiana
Rating: 3.5 out of 4
Friday, February 23, 2001
By Susan Guyett, Staff Writer
Most customers at the Heidelberg Cafe and Bakery fall into two categories. There
are the regulars who show up like clockwork to meet friends, have coffee, read
the newspaper and enjoy a snack. Other regulars stop in periodically when the
yen for hot German potato salad, bratwurst and a hunk of real rye bread overpowers
them.
Then there's that other group of patrons. Look over the store's guest book and
you'll notice the names of vacationers who plan pit stops around the exit off
I-465 on the Northeastside. They drop by the Heidelberg to grab lunch and stock
up on provisions that will travel in the car with them to the shores of Florida
or Michigan.
No matter who you are or how often you show your face, the welcome mat is out
at this unlikely bit of Bavaria at 7625 Pendleton Pike. As the menu says, "Guten
Tag, y'all."
Heidelberg Haus , which opened in 1968, is a rambling storefront business that
is a bakery, cafe, grocery store, souvenir shop and museum that also rents German
videos, Juergen Jungbauer cringes is you call it a restaurant. He likes being
diversified.
Cozy seating - Walk in the front door and, if you can take your eyes off the
butter-cream frosted cakes, the tortes, tarts, trays of cookies and freshly
baked rolls, you'll notice a tiny coffeeshop-like counter where people gather
daily to discuss the weighty subjects of the world over a cup of coffee. Prefer
more room? There are a few tables scattered about the place, but the Heidelberg
seats no more than 30 at one time. The staff encourages customers to adopt the
European cafe custom of table-sharing when things get busy.
Jungbauer has been in the baking business since he was 13, and it shows. The
baked goods, pastries, hard rolls and cookies are mainstays. Heidelberg also
makes wedding cakes frosted with butter cream icing. Try a slice of the fruit
tart ($2.95) that consists of a delicate cake juxtaposed with plenty of cream
and assorted fruits. Most of the breads are made elsewhere, but the hard rolls
made in-house sport a variety of toppings and cost 37 cents each. Germans eat
these rolls for breakfast with butter and jelly. Hoosiers can put them to good
use by making a so-so sandwich sensational.
Order by number - The menu consists of 15 items, and it's OK to order by number
if the German names stump you.
The most popular dish is the No. 1, a bratwurst served with hot potato salad,
pickle, plus bread and sweet butter. At $5.45, you can't ask for a tastier dish.
The brats, like many of the other meats on the menu, are made by another Indianapolis
institution - Klemm's German Sausage and Meat Market at 315 E. South Street.
The other menu items range in price from $2.95 for an open face liver sausage
sandwich with potato chips, to $6.95 for the large bratwurst platter. Smoked
frankfurters ($5.25) or a smoked pork chop (served warm or cold to your liking)
menu - the German-style Fleischkaese at $4.85 - is described as meatloaf but
looks like ham and tastes like bologna. Spring for the extra 70 cents it costs
to have it fried; it tastes better that way. Hefty bottles of strong mustard
are at every table so you can kick up the flavor.
Although there's plenty of beer steins for sale in the back rooms, the only
beer of the menu is an imported German non-alcoholic number costing $1.99. Coffee,
iced tea and soft drinks cost 99 cents.
As for keeping a number of plates in the air at the same time, Jungbauer likes
having a lot of irons in the fire. Besides the cafe and bakery, the Heidelberg
is a gift shop that sells souvenirs and tschotskies in every price range.
Looking for a birthday card in German, handmade Christmas ornaments, candles,
CDs, lederhosen, T-shirts, coasters (10 for a buck), hats or corny bumper stickers?
Look no further.
Other sections of the cafe house offer canned food, cake mixes, vegetables,
spices and sauces from Germany that you can use to whip up a special recipe
at home. The video collection boasts more than 2,000 titles of German videos.
Log on to www.germanvideo.com for more information.
With so much to see, you may fall into Jungbauer's marketing trap. If things
work out the way he hopes, you'll stop by to pick up a Linzer Torte and walk
out with a couple of flags, a lawn gnome and a magnet for the fridge.

Learning LanguagesThe Journal of the National Network for Early Language
Learning
Winter 2000
Grimm's Fairy Tales and Other German Videos for Children. Indianapolis, IN:
German Language Video Center.
Available from The German Language Video Center, 7625 Pendleton Pike, Indianapolis,
IN 46226-5298; 800-252-1957; Fax: 317-547-1263; Web site: www.germanvideo.com.
Cost for videos varies from &19.95 to $24.95.
Everybody likes videos - so this review is about German videos - lots of them!
The German Language Video Center has the most comprehensive selection of German
videos in the United States. All have been digitally transferred to the US-NTSC
television standard and can be played on U.S. videocassette players.
The videos most useful for elementary school German classes are the ones of
the Brothers Grimm fairy tales. Some, such as Hansel and Gretel and Snow White,
are presented by a German storyteller and performed by child actors. Others,
such as Cinderella and Little Red Riding Hood, are animated. All videos are
in color and each is 30-40 minutes long.
These videos can be used to develop varied, related lessons. For example, you
could begin by reading Hansel and Gretel, then decorate a gingerbread house,
show the videotape, retell the story, write and illustrate the story as a group,
act out the story, or even invite students to write their own fairy tales in
German.
Many of the animated videotapes about the Brothers Grimm fairy tales have four
different stories per tape. The videos are easily understood and give students
an insight into German culture. All videos in the catalogue are also for rent
by mail for 30-60 days. You can find detailed descriptions about these and many
other German videos on the company's Website.

Greater Indianapolis
DineWinter 2000
By chef Juergen Jungbauer

Kaiserschmarrn "Emperor's
Delight" from Heidelberg Cafe & Bakery
This Austrian dish was dedicated in the 1860s to Empress Elisabeth. Emperor
Franz Joseph liked it even more than his weight-conscience wife, so the Empress'
Delight became Emperor's Delight.

With a whisk, lightly mix eggs, salt, flour and milk. Let batter sit for three
to four minutes. Heat butter in a large frying pan. Pour batter in the pan and
cook like an omelet. Turn batter when bottom is done. As the Kaiserschmarrn
turns golden brown, tear into small pieces with two forks or a spatula. Add
sugar and cook for a few minutes. Arrange on four plates and sprinkle with powdered
sugar. Serve hot with apple sauce, strawberry or raspberry jam, ice cream or
liqueur. Serves four.
1 picture

The Indianapolis Star
Flavors of the World
June 22, 2000
By Patti Denton, Food Editor
Ethnic markets and restaurants stock ingredients for meals of many nations
A few of Indianapolis' less common ethnic markets have been whetting customers'
appetites for years from within local restaurants known for their traditional
fare.
Diners at Heidelberg Haus on the city's Northeastside have savored the German
food on the menu and then taken home a package of spaetzle, or noodles, bakery
goods and a jar of rolled herring for 32 years.

CUB ReporterDiving into delicious Deutsch dining
Jen: 4 out of 5 stars
Chin-Chin: 4.5 out of 5 stars
February 12, 1999
By Jen Stock and Chin-Chin Ting, Staff writers
Bratwurst. Liverwurst. Snotwurst. That's what might come to mind when trying
to envision German cuisine. Or maybe it's sauerkraut. At any rate, Germans are
definitely a "meat and potatoes" type of people, and their fare reflects it.
The Heidelberg Cafe Bakery and Gift Shop is no exception. It carries a small
menu chick-full of tasty sausage.
The first dish we tried was considered by the manager to be the most popular
one: the bratwurst. This entree consisted of two large sausage links and sides
of a warm potato salad and rye bread. The sausages were peppery and flavorful,
but perhaps the best part was the potato salad. It was definitely not of your
common picnic variety, as it was creamy and spicy.
We also had a serving of the pork chops, which came with potato salad. What
shocked us the most about these chops was their softness - very unlike the chew-until-Judgement-Day
variety available at most restaurants.
Then came the moment we wee waiting for: dessert, in which the Heidelberg specializes.
The Cafe contains a pastry counter filled with Willy Wonkian array of cakes,
cookies, cakes, pastries and cakes. We went ahead and tried tow different kinds:
the apple cheesecake and the chocolate rum cake.
The apple cheesecake was delicious, consisting of three tiers: a typical layer
of cheesecake, another of apple pie filling and one of yellow cake. The combination
was interesting, and although it wasn't particularly exotic, it was a nice counterbalance
to the meat and potatoes.
The chocolate cake was about as good as it gets as far as legal substances go.
There were around eight tiers, alternating chocolate cake, rum buttercream,
chocolate buttercream, whipped cream and yellow cake.
Extraordinarily rich, this is a dessert that is best not shared, as fighting
or arguing over it can provoke unruly disturbances resulting in frowns, stares
and eventual excommunication by the rest of the restaurant patrons. What was
also unique about the cake was that although it was very rich, it wasn't sugary.
Overall, the cakes were excellent and one of the highlights of the cafe.
Another interesting feature of our dining experience was our surroundings. Tables
at the cafe are interspersed with the abundant merchandise sold at the shop.
The amount of German paraphernalia in this store is truly amazing; it confronts
the eye from every imaginable corner and angle, making it a bad situation for
compulsive buyers.
The Heidelberg Cafe is a lovely place to visit, whether you want to work off
that weight loss which has undoubtedly occurred since New Year, brush up on
you German or just enjoy the friendly cafe atmosphere.
Pictures

Nuvo Newsweekly,
IndianapolisHeidelberg Cafe and Bakery
Guten Tag Y'all
October 1-8, 1998
By Susan Guyett
Call the Heidelberg Cafe a restaurant and you'll get an argument form owner
Juergen Jungbauer. His rambling storefront at 7625 Pendleton Pike is a cafe,
variety store, bakery, museum and classroom depending on your reason for stopping
by. You can get food there - it's a regular lunch and snack spot for countless
people who can't stay away. But with it s limited menu and limited hours of
operation, JJ, as he's known to his customers, hesitates to call it a restaurant.
Regular Heidelberg customers fall into two general categories: those who come
in every day - some, like clockwork, arrive at the same time five days a week
and have for decades - and other regulars who stop by once or twice a year on
their way through Indianapolis for a vacation in Michigan or during the annual
drive south to Florida. No matter what category you fall into, the welcome mat
is out.
Anyone who laments that Indianapolis has no local, ethnic eateries hasn't visited
this City of Lawrence institution. Step through the door and it's like walking
into a shop in Bavaria. If you can take your eyes off the buttercream frosted
layer cakes, tortes, trays of cookies and freshly baked rolls and pastries,
you'll find enough German trinkets and tchotches to rival any hockey souvenir
shop. Gravitate to another room and you'll discover canned foods, vegetables
and all the spices and sauces you need to whip up a German specialty at home.
The atmosphere is warm but busy. About 10 tables are scattered throughout the
cafe and even fewer seats ring the counter the management encourages visitors
to embrace another European cafe tradition - sharing your table with folks you
don't know. I can tell you this, you haven't lived until you hear "The Night
They Drove Old Dixie Down" sung in German while you hover over a platter of
spicy gulay sausage and hot potato salad.
The walls are teeming with merchandise, memorabilia and antiques. If there are
a few knickknacks and ancient baking utensils high on a shelf that haven't been
dusted in a while or if the Cuckoo clocks don't chirp in unison, so what? This
is part of the charm. The Jungbauers pay attention to the important things:
cooking authentic quality foods and baked goods, providing customers services
that includes attending funerals and weddings when appropriate and allowing
folks to sit for hours over a cup of coffee. Ladies arrive to do needlepoint.
Men discuss politics. After all, that's what a kaffeeklatsch is.
While hot coffee, baked goods and pastries - all made with the finest ingredients
- are the shop's mainstay, the shelves are enticingly crowded with stuffed animals,
German language magazines, video tapes, newspapers, crossword puzzle books,
shot glasses and wood carvings. It's hard not to start roaming just to see what's
around the next bend. Words fail to describe the assortment of statues, beer
steins, clocks, hats, lederhosen, lawn gnomes, chocolates, spaetzle, greeting
cards, spices and knickknacks that are located throughout the store. J.J. makes
no apologies for the confusion. Want orderly shelves and strict inventory control?
Go to K-Mart. But there's mechanizing method in this madness. The stocked shelves
have an allure that doesn't quit and he figures that folks may just pick up
and extra item or two to go with that Linzer Torte .
You can't go wrong ordering any of the homemade baked goods. The cakes are in
a class by themselves. The coffee cakes melt in your mouth, the baklava (OK,
maybe it's not German but it's delicious) and even the bear claws are great.
Anyone who has spent hours searching for hard rolls in Indiana, look no further.
Your search is over. They are at Heidelberg. These babies come in all kinds
of shapes and toppings (including one topped with onion) and cost 29 cents each.
Most of the authentic German breads, though, are not made in-house.
The most popular dish by far is the No. 1, the German style bratwurst that comes
with potato salad, bread and butter and pickle spears. This is not the bratwurst
you're used to picking up at the supermarket, it's what you'd find in Germany
(or at Klemm's downtown). That, and the smoked pork chop (Kassler Rippchen)
are the priciest items on the menu at $5.95. Hefty bottles of strong mustard
are on every table to spice things up if you need it. What you'll pay for lunch
or a dinner means you'll have money left over for dessert.
Jungbauer, who has been baking since he was 13 years old, has made one concession
to his customers. It takes the form of the Poor Baker Sandwich, a sub-like concoction
of assorted lunch meats, that comes with cheese and chips. He wanted to take
the popular $2.75 sandwich off the menu but customers protested. And so it stays,
alongside the Farmer's Brats and the Weisswurst and the boiled white sausages
that are a Bavarian specialty.
2 Pictures

German-USA Magazine
Notes of an Outlander ™
October 11, 1998
Von Ortun A. Wenzel-Gates
When Kathi and I met in Indianapolis to attend a meeting, we scheduled an extra
couple of days to explore the city and surroundings on our own before heading
back to our respective states. She promised to have a special treat in store
for me. She arrived in the city a few days before our meeting and was already
more familiar with the area. I was game for anything and off we went.
She wove her way through and around Indianapolis for about half an hour and
we finally arrived at a shopping strip. You know the kind I mean. A little shopping
strip in the middle of nowhere. Alright, where is my treat?, I thought, but
did not voice my disappointment. Imagine my surprise when we stopped at a store
named Heidelberg Haus. Not only was the shop named after my hometown but the
famous scene of Alte Bruecke and Schloss were painted on the window! Hmm, this
was going to be great! I could hardly wait to get in there!
The store is rather large (actually, the space used to be occupied by three
businesses in the past) but it is so stuffed with merchandise that it’s hard
to maneuver through the isles. Just the kind of place I love to explore! The
eclectic wares range from German food stuffs to naughty postcards, German tapes
and CD’s to knives, hats, and videos. As we made our way through the bewildering
array of goods we finally arrived in the middle portion of the shop. Ahh, the
lunch counter, café, and bakery.
It was close to noon and we decided to try the fare. I hoped it would taste
as good as it looked. Since the few tables were occupied, we snagged the two
remaining chairs at the counter where we were greeted in German by Hildi Royal
(Mainz) who, it turns out, has been working at the Heidelberg Haus for twenty-six
years! Her two co-patriots (Heidi Wills from Nuernberg and Daniela Stokes who
hails from Indianapolis) have been employees for a mere thirteen and only a
few years respectively.
I chose a Leberwurstbroetchen with Kartoffelsalat and chatted with the regulars
at the counter while Hildi was preparing the food. When asked how often they
frequent the Heidelberg Café, one of the guys said: Well, my wife alleges that
I come in here eight days a week. But that’s not true. I only come seven days!
As we were finishing our lunch, Juergen Jungbauer, proprietor of the Heidelberg
Café, arrived and proceeded to give us a personal tour with narration. Juergen,
known as “JJ” to friends and customers, was born in Karlsruhe, Germany. His
father was a butcher and since his two brothers elected to follow their father’s
footsteps, JJ decided to embark on a different adventure and learn the confectioner’s
trade.
“By the time I was nineteen, I was working as the pastry chef on the cruise
ship Hanseatic,” he explained. “One of the passengers liked my pastries so much
that he offered to hire me on the spot to work in his night club on Long Island.
I always thought it would be fun to come to America to make my fortune so I
took him up on the offer,” he grinned. Shortly thereafter JJ landed in New York.
He had thirty dollars in his pocket. Eventually, while in Tucson, Arizona, JJ
was drafted into the army. His stint almost turned into a disaster because the
army wanted to train him as a clerk even though he kept insisting that he was
better at baking cakes than typing. He finally managed to convince the powers
that be of his talents. “After that, I had it made.:
Eventually he was assigned to Fort Harrison, Indiana and delighted the patrons
of the officers club with his baked creations. As JJ tells it, “I received so
much free advertisement through the army for my works of art, that I figured
I might as well stay here and open a shop.” As luck would have it a bakery and
an adjoining meat market did indeed become available and he grabbed the chance.
That was thirty years ago and the rest, as they say, is history.
Today, the Heidelberg Haus consists of the bakery, a real European café, a general
store, the Bakery Museum, and last but not least, the German Language Video
Center. JJ does not do all the baking himself anymore. He employs twenty-three
people and is also ably assisted in the Video Center by his lovely wife Gabi
and her staff.
I have to be honest with you, after seeing the shop, the bakery museum and tasting
an absolutely divine Schwarzwaelder Kirschtorte I was nostalgic and wished (rather
in a futile way) that I would live a little closer to Indianapolis. Alas, I
live in Maryland and my visit was drawing to a close. I got slightly maudlin
at the prospect of leaving this delightful place and its people. Then JJ mentioned
that he still had another surprise in store for us. I was a little skeptical.
How could he top this wonderful experience we’d been having?
Let me back up a little here and ask you: Have you ever gone to the video store
looking for a German movie and have been disappointed? Do you love to positively
wallow in German movies from time to time Are you a classic movie buff? Would
you rather see some of the recent German movies? Well, look no further! The
place JJ led us into almost gave me sensory overload! We walked into a large
warehouse/office which is stocked from top to bottom (except the windows) with
German videos. I just wanted to dive in and search through all of them. This
was almost as good as being in Germany. I was positively overwhelmed! JJ looked
at Kathi and me and just burst out laughing. “Your faces are worth a thousand
words! I hoped I could really give you a good surprise.”
Need I tell you that finding the Video Center made leaving just a little bit
easier? Now I can peruse the extensive catalog at home and order videos to my
hearts content. All the videos in the catalog are for sale but they can also
be rented. A mere seven dollars will generally secure a video for you for a
whole month. They even pay for shipping. What a deal!
So, if you are ever in Indianapolis, make a point to stop by the Heidelberg
Haus, say hello to JJ and his staff, and sample their wares. Tell them I sent
you! If that’s not possible, do the next best thing. Order a video and enjoy!
To get in touch with JJ go to www.germanvideo.com or www.heidelberghaus.com
5 pictures
text
Heidelberg Haus Front Window
Hildi, Daniela, Heidi with some regulars
JJ Demonstrates the Broetchenmaschine
Bakery Museum
Gabi, JJ, Joseph Bernschneider, and Heidi Rose in the Video Center

The Indianapolis Star and The Indianapolis NewsA Taste of the Old World
Wednesday, February 26, 1997
By Kyle Niederpruem
Juergen Jungbauer's cafe is a comforting mix of conversation, clutter and culinary
delights. "A cafe is a German place to socialize. You have a cup of coffee and
relax with a light snack. I could buy me perfect shelves. Then it would be like
Kmart. I like the old fashioned hardware store look - confusion." - Juergen
Jungbauer.
Picture Front page
Grinning plastic lawn gnomes line the front windows of a brightly painted brick
building on the city's Far Eastside.
The emissaries of good luck lure customers inside.
But it wasn't luck that brought Juergen Jungbauer success at his Heidelberg
Cafe.
He's satisfied the sweet tooth of presidents, constructed sugary stiff replicas
of the Eiffel Tower taller than any Hoosier basketball player, won plenty of
national culinary awards and even sold Linzer tortes to the Baroness maria Von
Trapp after her family settled in Stowe, Vt.
Jungbauer is a content man in his cafe of kitsch. The food is good. The customers
are happy.
This is a home away from home for people whose last names are filled with vowels
and just as comfortable for those who aren't German.
This is the best place to find chocolate-dipped Florentine cookies, suede lederhosen,
a stuffed Wolperdinger (more on this later), musical zithers, a wall clock that
shows the exact time in Yokohama, a constant speed transmission from a B-52
bomber, and a wall filled with antique springerle cookie molds.
As for the cookies, it's also one of the few places in town you'll find Hirschhorn
Salz, a salt with ammonium-hydrogen carbonate that's a leavening agent necessary
to make butterless springerles.
These finds also are key to Jungbauer's success.
"A cafe is a German place to socialize," He explains. "You have a cup of coffee
and relax with a light snack. I could buy me perfect shelves. Then it would
be like Kmart. I like the old-fashioned hardware store look - confusions."
It's an uncomplicated shop with plenty of clutter and German chatter.
"We're not a fancy place. It's down-to-earth. We're doing just fine. Not that
we're floating in money. We pay the rent and the light bill. That's good enough,"
says the 54-year-old pastry chef, whose friends call him J.J.
It's also a special day at the cafe. Longtime friend and customer Pete Rompilla
has just stopped in for coffee and a slice of Black Rest cake.
Jungbauer and his wife, Gabi, haven't seen him in a while at 7625 Pendleton
Pike.
Rompilla started coming in 1983 and began leaving behind more than just a tip.
He'd doodle on his napkins, leaving cafe scenes and comments from the day's
business. Often, his ink lines created a holiday theme.
On this day, Rompilla leaves behind a drawing of a reporter and photographer
chasing him.
"Curiosity brought me in here," he says. "I kept going past and wondered what
it was like. I like the atmosphere, the people."
Instead of pitching Rompilla's drawings, Jungbauer has tucked them all into
a scrapbook. He calls his friend the "napkin artist."
John Dott is another regular. He comes in midmorning, ordering an unusual breakfast
of hard boiled eggs, sliced and placed in layers on a roll sprinkled with paprika.
A few pickles and potato chips fill in the plate. Dott, who says his breakfast
is a personal concoction and not on the menu, comes in about four times a week.
"You feel better, John?" asks Hildi Royal, manager for 25 years. Dott is recovering
from a cold. If he wasn't, he'd sing for his breakfast, he assures everyone
at the counter - where the walls are lined with just about any item a person
could imagine.
Jungbauer says customers eyes "get saturated" as they wander over the dusty
bric-a-brac. They sometimes will ask Jungbauer if he'll sell an item or two
from his unusual collection. "Once in a while, I break down. But usually I say
it was from my mom on my 16th birthday."
Near the food counter on a high shelf is the Wolperdinger, a fabled creature
with the body of a rat, the tail of a rabbit, the wings of a bird, and horns
sprouting from the top of its head and the sides of its mouth.
It's a creature rumored to live in the mountains - and which also has found
a handsome home in the warmth of the Heidelberg Cafe.
Insgesamt 2 Pictures, frontpage included

CITY OF LAWRENCE
Office of the Mayor
Thomas D/ Schneider
Proclamation
WHEREAS, for twenty-eight years the City of Lawrence and our larger metropolitan
community have benefited from the special talent, artistry and ability of Juergen
Jungbauer, German pastry chef extraordinaire; and
WHEREAS, our city's distinguished pastry chef and entrepreneur, Juergen Jungbauer,
was born on June 30, 1943 in Karlsruhe, Germany, and thus on June 30, 1996 is
celebrating his fifty-third birthday; and
WHEREAS, in addition to his proprietorship of the Cafe Heidelberg in our city,
Juergen Jungbauer is an active participant in our community, including as a
parishioner of St. Lawrence Roman Catholic Church and as a member of the Lawrence
Optimist Club; and
WHEREAS, Juergen Jungbauer has served our country as a member of the United
States army and was first introduced to our community by being stationed at
Fort Benjamin Harrison; and
WHEREAS, Juergen Jungbauer, his wife, Gabi, and his children, Heidi, Corina,
Tanya and Angela, have contributed significantly and in a most unique way to
the quality of life in our city and to the epicurean delight of our people.
NOW, THEREFORE, I, Thomas D. Schneider, Mayor of the City of Lawrence, Indiana,
hereby proclaim Sunday, June 30, 1996, Juergen Jungbauer Day in the City of
Lawrence, and I join the family and the many friends of Juergen Jungbauer and
the many satisfied customers of the Cafe Heidelberg in wishing Juergen Jungbauer
a happy birthday and many happy returns of his day.
Dated this 24th day of June, 1996
at Lawrence, Indiana
Thomas D. Schneider, Mayor

The Lawrence Township Journal
860 kindergartners treated to annual Heidelberg trip
Wednesday, March 6, 1996
Annual "Bake-off" The Heidelberg Bakery, 7625 Pendleton Pike, is one of the
best field trips of the year for Centralized Kindergarten of the Metropolitan
School District of Lawrence Township.
The annual event begins as children are greeted by bakery owner Mr. Jungbauer
(or "JJ"). The children are then given a tour of the antique bakery museum and
it is off to bake cookies in the kitchen (picture).
Each child receives his own cookie dough to cut, bake, decorate and to take
home the finished product. Mr. Jungbauer donates a great amount of time (as
well as ingredients!) to accommodate 860 children and it is always enjoyed immensely
by all.

North Star
Ethnic Restaurant Reviews
Heidelberg Cafe
November 17, 1995
The Heidelberg Cafe is a small restaurant which contains all the qualities of
authentic German life. The cafe is located on Pendleton Pike next to Burger
King.
There are many different types of German style cuisine that may be sampled at
a very small cost to the customer.
On our trip to the Heidelberg we ate delicious German style fried bratwurst
and boiled knockwurst. The sausages were served with bread and butter and hot
potato salad.
The food was wonderful and the portions were very plentiful.
The cafe also offers a German style gift shop. They have items ranging from
T-shirts and cards, to cookies and pastries, at a very reasonable price.
To take a step back into the German culture, try this wonderful German cafe.
Pictures

Indianapolis Monthly
Exotic Tastes
May 1995
by Marilyn Peachin
Indiana, the land of beef and potatoes, also offers great goi rolls and a mean
pud thai.
A half century ago, Indianapolis restaurant meals usually consisted of either
thick slabs of red meat or groaning platters of fried chicken. Since no one
used the word "ethnic," anything falling outside the bounds of traditional American
fare was simply labeled "foreign food." The tiny cadre of restaurants serving
these alien specialties consisted of a few Italian places where pasta was unknown
but spaghetti ruled, plus a clutch of "Chinese" establishments offering sparse
selections of chow mein.
Not so today. Indy boasts countless ethnic restaurants serving dishes from such
far-flung countries as Afghanistan, Thailand, Greece and Russia. And Hoosiers'
love of pasta seemingly knows no bounds, as the proliferation of Italian eateries
shows. One of the first local ethnic enclaves took root in 1968, after Juergen
Jungbauer, a young German-born chef who served with the U.S. Army, was discharged
at Fort Benjamin Harrison. He promptly opened his own bakery/coffee shop, the
Heidelberg Cafe, on the far Eastside. Jungbauer's rich German pastries and Teutonic
specialties such as bratwurst and quickly won a wide following.
1 Picture (The Eastside's Heidelberg Cafe serves up German entrees and rich
pastries.

The Final Cut
Military find Heidelberg Haus German Wonderland
By Senior Airman Karen L. Cooper
April 18, 1995
There's no need for a passport to experience a bit of the "old country." All
that's essential is the desire to indulge in a potpourri of German goodies.
From the post, a 10-minute drive past the doughnut shops, hamburger stops and
soft-serve havens is a German wonderland with all the authenticity of a feathered,
felt cap bought at the Oktoberfest in Munich, Germany. Black-forest cakes, bratwurst
lunches and hand carved souvenirs can all be fund under the roof of the Heidelberg
Haus, located at 7625 Pendleton Pike. Founded in 1968 by owner Juergen L. Jungbauer,
the Heidelberg Haus is a German bakery, cafe, gift shop and grocery mart. The
cafe is frequented by military members previously stationed in Germany and Germans
living in the area who are married to military members, said Corina L. Jungbauer,
the owner's daughter, as she was tending to the customers. Jungbauer is a native
of Germany. He gained American citizenship and served in the Army as a pastry
chef for the post officers club from 1966 to 1968, said Corina. "The soldiers
are exited we have brotchen (sandwich rolls) and authentic gift items like they
had in Germany,: said Corina.
Gudrun Mathews, a post exchange sales associate, married an Army soldier. She
has been living in America for 15 years, said Mathews, while keying in prices
at the register. "The Heidelberg Haus reminds me of home because of its German
cooked meals and tortes," said Mathews. "Also, I go to the Heidelberg on Tuesdays
and Thursdays for the fresh rye bread and cooking ingredients." Upon volksmarching
(hiking) through the door of the Heidelberg, visitors can hear the Germanic
tones flowing from the tongues of two women sitting at the front table eating
pastries. "They've been coming here forever it seems, " said Corina. "They stay
for a couple of hours every day." Next, visitors are bombarded with the sight
of German trinkets for sale. Everything from romance magazines, newspapers,
videos, handmade nutcrackers and hand-blown Christmas ornaments are on display
throughout several rooms.
The cafe is also decorated with antique farm tools, ceramic milk jugs, stuffed
and mounted animals skins and beer steins. However, all the beer sold in the
cafe is nonalcoholic and is imported from Germany, said corina. A waitress clothed
in a white-lace blouse with a flowered skirt (dirndl), takes the customer's
order while smiling and speaking with a German accent. "Knockwurst, which is
sausage with rye bread, is a typical German meal and costs $1.95," she says.
Customers might also order the Lachsbrot. It is imported smoked salmon and rye
bread for $4.50.
Sandwiches are served quickly, anytime, according to the cafe menu. "The longest
it takes to get served is ten minutes," said Corina, as the totaled a bill at
the antique-styled cash register. The cafe hours during the weekdays are 8:30
a.m. to 7 p.m. On weekends the hours are Saturday, 8:30 a.m. to 5 p.m., and
Sunday, 11 a.m. to 5 p.m.
Being able to choose a piece of cake from a large selection like she does at
the bakeries in Germany is what Edith M. Teyes, a post exchange sales associate,
likes best about the Heidelberg. Reyes, a native of Kitzingen, Germany, said.
" I go to the Heidelberg Haus once a week, and it compares to any coffee house
in Germany."
1 Picture

Lawrence Times
Flour children
Week of Wednesday, February 8, 1995
It was cookie time for the students in Lawrence Township Centralized Kindergarten
classes this week. The children went in shifts to Heidelberg Haus on Pendleton
Pike to learn from Juergen Jungbauer about the art of baking. Jungbauer, who
owns the bakery, has been involved with the kindergarten program for several
years. He says he is delighted to share his culinary knowledge with the young
apprentice chefs. The students cut their cookie patterns out of dough squares
and decorated them. They watched in fascination as Jungbauer decorated a cake
with roses and petals made of icing. In the past, Jungbauer said kindergartners
have usually used around 700 pounds of cookie dough during their baking field
trip. In this photo, the students are spreading flour over their work stations
prior to cutting the dough into shapes for the cookies. Each student got to
take their creations home with them.
1 Picture

Lawrence Township Journal/AD-Courier Publications
Lawrence Centralized Kindergarten makes eighth annual visit to Heidelberg
March 1-2, 1994
By Kelly Castell
This year marks the eighth annual German bake-off for the Lawrence Centralized
Kindergarten. The Heidelberg Cafe, Bakery, and Gift Shop hosts the four-day
program when 800 enthusiastic children take part in baking 600 pounds of cookies.
Heidelberg's owner, Juergen Jungbauer, scheduled 45 minute sessions, due to
the total number of students and in order to accommodate one class at a time.
According to Teachers' Assistant Mrs. Burks, "Mr. Jungbauer has got it down
to a science."
The program begins for each class with a tour through the antique bakery museum
(while the preceding class finishes in the kitchen and prepares to depart).
Once in the kitchen, each child is allotted his own cookie dough to cut, bake,
and decorate. While the cookies are baking, the children participate in the
art of decorating cakes. Lead by Jungbauer, wearing a hat which appears to be
that of a chicken - with slipper-shoes to match, the children engage in the
German Chicken Dance. "The kids love the dance," said Jungbauer.
After the eventful class, the children have a lot to show from their unforgettable
experience. Each child takes home his decorated cookies, one German penny, and
two photographs. Despite the public service for the 800 kids, Jungbauer regrets
that they cannot have all area schools in for the occasion. "I look forward
to it every year. It's a great experience for everyone," he said.
Pictures

Bakery and Deli Buy-Line
Retailer of the Month Heidelberg Haus
March 1994
by Gary Gardener
December 1993 marked the 25th anniversary of Heidelberg Haus Bakery and Gift
Boutique. In 1968, Juergen Jungbauer purchased a small bakery on Pendleton Pike
in Indianapolis. JJ had just ended his tour of duty with the United States Army
at Fort Harrison, where he was a Chef at the officer's club.
No one would recognize the bakery today. Over the years, JJ and his wife Gabi
have expanded the building several times to accommodate the growth of their
business. When you enter, you walk into an authentic German Cafe. Tables are
mixed between the large selection of German gifts, ranging from beer steins
to Lederhosen. In addition to counter seating, private rooms are available for
small parties. An antique baker in one corner of the shop adds atmosphere and
sparks a lot of conversation.
Heidelberg Haus is open for breakfast and lunch, and its especially known for
it's authentic European pastries, tortes, and breads and rolls. The fresh bakery
products are produced in a bakery located immediately behind the gift shop.
JJ and Gabi have created a very unique business, and each thoroughly enjoy their
work. This is exemplified by their commitment to the Lawrence Community. For
the last ten years's, JJ hosts 900 Kindergarten students from the Lawrence Community
School System. Each year students arrive in groups of about twenty and surround
one of the large baker's tables. They then proceeded to make their own decorated
cookies. After tasting their creations, they return to school with their bag
of treats and many fond memories. Many say that this is the best field trip
they ever experience.
The German language video center is JJ's most recent business enterprise. He
copies German language videos and films, and distributes them throughout the
United States. This business is located in the most recent building addition
immediately behind the bakery.
As you can tell, Heidelberg Haus is a vivid example of how a bakery has evolved
and adapted to changing times and opportunities. Visit the Heidelberg Haus for
breakfast or lunch or merely to browse through the gift shop. It will be a very
enjoyable and memorable experience. The bakery and gift shop is located just
est of I 465 at 7625 Pendleton Pike.
1 Picture

The Indianapolis News
Kids have a ball making cookies
Thursday, February 17, 1994
By Paul Bird
Lawrence Centralized Kindergarten students put cookies on sheets before baking
them at Heidelberg Cafe & Bakery on Pendleton Pike.
Children squealed with glee, clapped their hands, howled with laughter and performed
the chicken dance while eating all the cookies they wanted. Lawrence Centralized
Kindergarten Teacher Sue Brown didn't try to stop them. In fact, she shamelessly
joined in.
The response pleased Juergen Jungbauer, known to the children and his customers
as "J.J., the Happy Baker," owner of Heidelberg Cafe & Bakery, 7625 Pendleton
Pike. With a fast-paced presentation similar to a vaudeville comedian's , Jungbauer
entertained the 28 kindergartners for nearly an hour at his place of business.
This was not a field trip where the children were told to be quiet, keep their
hands to themselves and stay clean.
To the contrary. Jungbauer took control of the children with his happy foolishness
that encouraged them to yell responses to his questions. The bakery visitors
grab on to every word he said while following his instructions.
During the visit, the children learned old German baking techniques and saw
various instruments used in the European bakery.
Jungbauer, a world-class pastry chef, also showed them the milk can he carried
as a boy to the dairy store daily for fresh milk. Then Jungbauer moved the children
into the "kitchen" to do a little baking themselves.
As they entered the room, each child received a bakers's hat with his name written
on one side and an apron. Each hat had a number that corresponded with a number
on a baking sheet. In a flash, J.J. began throwing flour across a huge table
where the children had gathered. Next, each child was given a square of cookie
dough. "Do not roll it, squeeze it or sit on it," the baker said. The children
laughed.
Dozens of cookie cutters were passed among the group, with instructions to cut
as many cookies as possible from the dough. Melted butter was presented, with
instructions to use the "paint brushes" to paint the new shapes. "Here's the
sprinkles," Jungbauer said. "Use lots of sprinkles.
The dough was placed on the cookie sheets and the sheets were slid into the
oven. When the waiting was over, hundreds of cookies were available for consumption.
"Eat lots of cookies because they are brain fooled and make you very smart,"
Jungbauer said. Jungbauer then showed the children how to decorate a cake and
make yummy-looking red pastry roses with seven quick twists of his wrist. The
children counted each move.
The Happy Baker disappeared for 15 seconds and then reappeared wearing a chicken-shaped
hat on his head. A brown egg dangled from the rear of the hat. With a few instructions,
the visitors learned the "Chicken Dance" and were clucking, flapping their wings
and wiggling their rears to a recorded song.
After dancing, Jungbauer posed for photographs with the group. Each child eventually
will receive two prints.
Jungbauer estimates the number of children who have visited his bakery at nearly
10,000. "I love it," Jungbauer said. "Every cluck."
Picture

The Lawrence Township Journal
Wednesday, December 29, 1993
by Kelly Castell
What began as a German bakery 25 years ago, has become a meeting place for Germans
and Americans from many neighboring cities. The quaint Heidelberg Bakery, Cafe
and Gift Shop, at 7625 Pendleton Pike, draws regular customers from as far as
Cincinnati, Ohio, on a weekly basis. "I've seen the same faces for 25 years,
" said the owner, know to all as JJ. "People come here to unwind and socialize."
Juergen Jungbauer, or JJ, is a main attraction himself. He is known nationally
for his work as a pastry chef and has acquired many trophies - some of which
are on display. One wall is covered in newsprint articles from various cities
to commemorate JJ's fabulous work and contributions.
Memorabilia representing different cultures appears throughout the building.
German antiques are abundant, and the presence of a jukebox provides a large
selection of German background music.
JJ began baking at 14 years old, the age at which Germans are expected to learn
a trade. JJ continued as a pastry chef in the Army for two years when he was
drafted to Lawrence's Fort Harrison. With the inception of the Heidelberg Bakery
in 1968 J.J. supplied 700 pastries every Sunday for the army base.
Another tradition began when J.J.'s daughter was in Kindergarten nine years
ago. As area schools often visit the German shop, so do 800-900 students for
an annual baking event. The field trip allows children to participate in a baking
"class", resulting in 600 pounds of home-made cookies and 800 diplomas. J.J.
leads the kids in dances, such as the German Chicken Dance, while singing popular
German songs. The kids also learn how to yodel.
The cafe thrives on a very limited German menu which has not changed in 25 years,
and concentrates primarily on pastries, cakes and pies. Of the 23 employees,
there are three bakers other than J.J., with the capability between them to
prepare up to 50 different cakes. However, wholesale baked goods are not available.
Cakes are sold whole, or by slices as a German tradition. The business has expanded
with three additions to the building. According to J.J., the cafe is now a small
part of the business. Inspired by the concept of America's drug store, as "many
stores in one," J.J. added a gift shop and grocery. Items are imported from
Germany, with single items purchased to meet special individual requests. The
grocery sells such foods as jams, syrups, and chocolates. The gift shop sells
anything imaginable. Unique products include a hand-painted Russian doll series.
The dolls are currently inexpensive to produce, and therefore to purchase, but
are expected to be more valuable as labor costs increase. The Heidelberg's biggest
success in the gift shop has been in German mail-order videos. Over 50,000 catalogs
are mailed out, and videos are advertised in German newspapers and sent all
over the world.
The Heidelberg has not done any advertising in 15 years. According to J.J.,
"Nobody comes in here by mistake. It is like home." As a family business, it
is home to J.J.'s wife, Gabi, and daughters Angela, Tanya, Heidi, and Corina.
J.J. also is approaching his sixth year hosting "German Hour" on WSYW radio
(810 AM), Sundays from 1-2 p.m.
1 Picture

The Lawrence Township Journal
Jungbauer among the honored at MSD meeting
Wednesday, February 5, 1992
The house was packed!! There was standing room only!! Many were already standing
when it was time to offer a standing ovation!
No, this was not a John Cougar Mellencamp concert. Nor was it the courtroom
where Mike Tyson is on trial. This crowd was on hand at the Metropolitan School
District of Lawrence Township's monthly School Board meeting. What had they
come to witness?
The highlight of the entire event was the presentation of the Superintendent's
Award to Mr. and Mrs. Jungbauer. Juergen and Gabi Jungbauer were recognized
for their tremendous contribution to the Centralized Kindergarten youngsters.
Since 1986, the Jungbauer's have welcomed over 700 students, 28 separate classes
of boys and girls to their restaurant, Heidelberg Cafe/Bakery. There, the students
don aprons and baker's hats as they learn how his business operates by having
the opportunity to prepare over 400 pounds of cookie dough for consumption.
The children learn about the antique bakery equipment, eat dough, cut out and
bake cookies, and enjoy yodeling and the famous "chicken" dance Mr. Jungbauer
states, "All the work and trouble is worth it. The kids hug and squeeze me when
they see me in my bakery or in the community. They ask me if I remember their
names and of course I say yes." The past three years over 2,100 students have
visited the Jungbauer's Bakery.
Dr. Percy Clark Jr. stated, "It's the community support and interaction like
this that makes all the difference for our children."
Other business handled at the school Board meeting following the recognition
segment: Barbara Stryker, Principal of the Centralized Kindergarten, presented
her plans for program development in preparation for the combining of the Lawrence
North and Lawrence Central Kindergarten program: Dr. Ed Williams, assistant
superintendent for Panning and Plant Operations, presented plans for providing
two-way transportation for kindergarten students.
1 Picture

Video Store, National Video Magazine
Scratch that Niche
January 13 - 17, 1992
Juergen Jungbauer is one video retailer who is not afraid to grab onto a Chunk
O'the Market and never let go. Since 1983, he's been the owner of the German
Language Video Center in Indianapolis, Ind.
He runs, he says, the only place in the United States that has German language
videos for sale and rent. (The real stuff. From Germany.) He says his approximately
700 titles do a brisk rental and see through business across the country thanks
to his 80-page catalog and rent-by-mail business.
"We ship them all over the nation," Jungbauer says. "We do a good business in
what you would call 'Country Folks' films from the '60s - the carefree years.
We've got all the classics, no New Wave stuff."
He says his customers are mostly the older German population between 40 and
70-years-old who are nostalgic for "the good old days" of German cinema.
"Also, a German-speaking person does not like subtitles," he explains. "All
the new stuff, the Fassbinder and the like, all have subtitles. So there's not
a big demand, at least in my company, for those.
Jungbauer says his store carries no Esperanto videos, although his brother in
Germany is fluent: "In Germany it has a lot of fans. Here in America we just
assume everybody speaks English no matter where we go," he says. "In Germany,
Esperanto is a nice language; it's easy to learn and it would be a perfect language
for worldwide communications.
1 Picture

The Indianapolis Star
Writing the model itinerary for Claudia's visit
Thursday, August 8, 1991
By Betsy Harris, Star Fashion Editor
When supermodel Claudia Schiffer hits town Friday, she won't need an agenda.
We've got her visit all mapped out.
Claudia Schiffer surely has enough guesswork in her peripatetic life. So The
Indianapolis Star has decided to help out the tousle-haired cover girl when
she blows into town Friday for a weekend appearance at L.S. Ayres.
Schiffer also indulges in a little wicked something - although you might not
believe it if you saw her lithe body stretched out on the July cover of Cosmopolitan.
She likes chocolate.
And Juergen Jungbauer, owner of the Heidelberg Cafe, says he has just what she
craves. Claudia can choose from 60 different kinds of German chocolate bars
at the cafe and bakery on Pendleton Pike. She and Jungbauer can also speak a
bit of Deutsch together.
1 Picture

Abendpost und Milwaukee Deutsche Zeitung
A Great Place To Visit!
The German Language Video Center
Freitag, 26. Juli 1991
When you visit not only will you be able to pick up your favorite German video
but you can enjoy a tantalizing German meal. Some of the Menu items: German
style Bratwuerste, Kassler Rippchen (hot or cold) German style Wienerwuerstchen
("two German style hot dogs with potato salad and bread and butter"), German
Knockwurst (one with bread and butter), German style Fleischkaese (with potato
salad, bread and butter), Leberwurstbrote or Mettwurst open face sandwich (two
slices German bread with butter and liversausage, pickle and potato chips),
Lachsbrot open face sandwich (on German rye bread with butter, imported smoked
salmon (saithe and potato salad), corned beef, and roast beef or pastrami (sandwich
on rye with chips). Don't pass up dessert they make their own.
As I browsed, I noticed Lederhosen, Dirndl dresses, German records, magazines,
language video tapes, imported and domestic cards, music boxes, cuckoo clocks,
jewelry, authentic Hummel figurines, porcelain beersteins, Oberammergau wood
carvings and many more German items for sale.
The Jungbauer's friendliness and hospitality warmed my heart. I recommend this
trip to everyone.
4 Pictures

The Indianapolis Star
German fare's delicious and, oh, those pastries!
Friday. June 28, 1991
By Steve Mannheimer, Star Staff Writer
Eastside cafe doubles as a souvenir shop with authentic German items.
The Cafe Heidelberg Bakery and Gift Shop splits its business between kitsch
and kitchen. Its winding aisles are stocked with hundreds of touristy souvenirs
and products of der Vaterland, from Black Forest gnomes to lederhosen to freeze-dried
sauerbraten.
The friendly German ladies behind the lunch counter serve up a small but oh-so-delicious
menu of knack-, brat- and wienerwuerstchen and such and dispense the treasures
of the well-ladened pastry cases.
Boffo 'brats' - My wife and I very, very much enjoyed our lunch at the Heidelberg.
It could as easily have been dinner; the menu doesn't change. We sampled the
German-style bratwuerste for $4.25, the lachsbrot open-face sandwich for $4.50
and the German-style fleischkaese for $2.95. Each main dish came with potato
salad, pickle spears and bread.
The two big 'brats' were mildly seasoned, grilled just right. The lachsbrot
sandwich was four narrow slices of dense bread topped with salty, imported smoked
salmon (lax), onion and hard-boiled egg sections. The fleischkaese, much like
bologna, came warm in two thick slices.
I a word, everything was gut, as in "Guten Appetit," the motto of the one-page
menu. The meats were flavorful, tender and juicy. The potato salad was spicy
and the bread was thick and fresh-baked with a fat pat of sweet butter.
And everything was perfectly set off by the militant German mustard, strong
enough to make a grown man groan.
Small menu, big impact - Choosing dessert from the large array of pastries,
cookies and cakes was a challenge. My wife had a big, frosted chunk of a rich,
fragrant apple spice cake; I had the apricot cheese cake, each under $2 and
both delicious.
Basically, the Heidelberg is good for lunches of coffee breaks. The menu is
a small case study of how to achieve the greatest gustatory impact with the
least culinary variety: What they do, the do very, very well.
The whole operation is rather casual, somewhat reminiscent of the old-fashioned
Mom and Pop corner grocery/deli counter.
Clean and friendly - It's the customer's job to alert the waitress to your arrival
and finally step up to the register to pay the bill. But the place is spotlessly
maintained, and everyone is quite friendly. Bottom line, with iced tea, coffee
and one surprisingly tasty non-alcoholic German beer and tip: about $9 each.
The superabundance of German Schtuff may be a tad off-putting for some folks,
but apparently is a real attraction for all the people at nearby Fort Benjamin
Harrison who acquired a taste for it overseas.
An anyone can acquire a taste for this food. Pictures

The Lawrence Times
February 6, 1991
By Susan Miller, Topics staff writer
Juergen Jungbauer, owner of Heidelberg Haus bakery and cafe, isn't merely a
baker or purveyor of German goods to his scores of loyal clientele, but a proponent
of the old country.
They come to the Heidelberg not only for the traditional German coffee klatsch,
German pastry and luncheon foods, German magazines, greeting cards and other
products, but for the memories of their homeland that being there invokes.
Jungbauer started his training as a pastry chef in his home town of Karlsruhe,
Germany when he was 14 years old. While learning a trade in Germany, students
spend three years going to school two days a week and working five days.
Jungbauer was working on a German ship as a pastry chef in 1963 when a New York
nightclub owner took such a liking to Jungbauer's pastries enough to offer him
a job and sponsor him to come to America.
In 1966, he was drafted into the United States Army and sent to Fort Benjamin
Harrison to be trained as a finance clerk. After two weeks of training which
he says was "a disaster," the army reassigned him to duty at the Fort Harrison
Officer's Club as a pastry chef.
"I had a really good time," Jungbauer said. "I had no reveille, no fall out
and I only had to wear my uniform four times which was the four times I was
promoted. He stayed in the army an extra two months to bake a cake for a retiring
colonel. Just before Jungbauer was discharged, he bought Paul's Bakery and Fitch's
Meat Market located next to each other on Pendleton Pike.
"I knocked a hole in the wall to connect them and started to build shelves.
I was very scared because I was all alone and had no help. Some German women
saw the sign I had put up outside that said 'German Bakery Opening Soon' and
came to offer their help."
Jungbauer said his first two years as a business owner were rough and he may
not have made it without the help of the German women and Carl Ziegler, who
sold his southside bakery and came to work for Heidelberg Haus. Others told
him that to succeed in the Indianapolis market, he would have to sell pie and
hot cross buns among other things. "I didn't know pie or hot cross buns," Jungbauer
said. "I knew German food so that's all I sold. Those people who told me this
are now all out of business and I'm still here. I've had the same menu for 22
years and the only thing that has changed are the prices."
Jungbauer met his wife, Gabi, who was also born in Germany, when her mother
came to work for him. "It was love at first sight," he said. Over the years,
their family grew in size as four daughters were born and raised in the bakery.
"They teethed on the heels of rye bread," Jungbauer said. A photo wall in the
Haus documents the changes the family underwent year after year.
Every spring Jungbauer hosts the kindergarten classes from Lawrence Central
and Lawrence North for a lesson in German baking. "I would like to offer this
to more children, but we just can't," he said. "For two weeks our bakers can
do nothing during normal working hours and our normal demands continue." The
children are each outfitted with an apron and a baker's hat and given a mound
of dough to make German cookies. Besides baking, the children learn a German
chicken dance and Jungbauer teaches them to yodel. He becomes very animated
when talking about children and he proudly shows off the letters they have sent
him and the drawings they have made of his bakery.
For 22 years people have been coming to Heidelberg Haus, not just for the German
experience, but for the warmth of the people inside.
3 large Pictures , 3/4 page

Indianapolis Star
Friday, November 23, 1990
By Rita Rose, Star Staff Writer
Heidelberg, Hollywood's Attic offer alternative video sources
The German Language Video Center, located at the Heidelberg Haus restaurant
and gift shop on the Far Eastside of Indianapolis, has issued its 1991 catalog
of German and Austrian films for rent or sale. Most titles are in German - no
subtitles; a few have English subtitles. All are VHS, which have been digitally
transferred for play on American VCRs.
Categories are folklore, documentary, cartoons, comedies, travelogues and classics.
Cost for each catalog is $1. For information, call (317) 547-1257. The center
is located at 7625 Pendleton Pike.

INDIANAPOLIS STAR
Memories cloud news of Germany
Pair recall escapes from communism
Thursday, October 4, 1990
By Rex Redifer
It is a happy-sad time for the tow friends. They sit hunched over coffee at
the Heidelberg Haus on Wednesday afternoon. Their voices, their faces flicker
with emotion - their eyes bright, joyous this minute, suddenly clouding with
tears the next.
They try to sort out their feelings, but their thoughts range from giddy to
heavy as they search in choppy accents for the right words - in German, in English,
in German again. "You wouldn't know, you wouldn't want to know," Inge Smith
murmurs. "No. Nobody... nobody would." "It was awful ... terrible," Rita Robinson
says, gesturing with her hands. "I love this country. Love it," Smith says,
"but my heart returns home today."
The two - both native Germans who married U.S. soldiers - are sitting in the
Cafe Heidelberg Bakery & gift Shop at 7625 Pendleton Pike in Lawrence. Manager
Hildi Royal and Waitress Christa Rodgers of the Heidelberg Haus, are busy. Dressed
in native dirndl dresses, they smile and laugh as they serve free cake and coffee.
Their beloved fatherland, Germany - wounded, scarred, split and shattered -
has become whole again after more than 40 anguished years. It is a memorable,
marvelous oom-pah-pah, polka kind of day. Except. The two friends can't forget.
They are reliving 1945, when they were 16 years old in a war-torn, devastated
Germany.
"It was January 21st, 1945. It was about 8 a.m.," Smith recalls. "The Russians
had come. We lived in Salved in the Russian zone. Me, my mother, my two sisters
and a brother were trying to get to Hamburg. We got aboard a cattle train. There
was no food. It was cold; we were hungry. We were scared. "Everything was demolished.
Russian soldiers were everywhere. Everywhere was shooting, by air, by land,
everyone killing..." She describes how they traveled for days aboard the train,
stopping, waiting, freezing. "Old people, babies died," she says. "They were
tot weak to survive. They threw them off the train into the snow... "Everyone
would have died except the American helicopters dropped food and medicine. The
Russians gave us nothing." They arrived in Hamburg after five days, more dead
than alive. They stayed there until 1947 then went to Cuxhafen, where she met
a U.S. soldier from Indianapolis, William Smith, and they were married. He was
a career soldier. When he retired, they moved to Indianapolis and became permanent
residents in 1973.
Robinson was not so lucky. "We did not escape the Russians. I was in Werder,
near Potsdam. We tried to escape, but the road was jammed. Robinson escaped
eventually. But, Robinson explains, she couldn't stay. "I went back to get my
3-year-old sister. We hid in the woods for two days - she crying and hanging
on my skirt, we had nothing to eat - before I could get her across the border
and leaver her with friends. I snuck back and forth across the border 12 times
to bring across family and friends. Each time I thought I would be shot. It
was terrible. One time I gave a man piece of bread. It turned out to be my father.
I didn't even recognize him, he was so drawn and thin."
She, too, met an American - a captain from Oklahoma, Reeford Robinson, and they
were married. They settled in Indianapolis when he was discharged from the Army
at Fort Benjamin Harrison.
The two women met one day at the Cafe Heidelberg about 10 years ago. "We talked,"
Smith says, "and got in the habit of meeting here just about every day to have
coffee and talk. There are others like us who join in. We are here, but our
hearts in part remain there. It was, after all, home."

Indianapolis Star
German - American Cheer Events
November 11, 1989
By: Bill Roberts
Amid laughter, reverly and chmpagne, Jeurgen L. Jugnbauer and his employees
toasted the end of the Berlin Wall. Jungbauer, proprietor of the Heildeberg
Cafe and Bakery at 7625 Pendelton Pike, exclaimed amid the jubilation. "This
is super. We're all ecstatic." " This is abour the nicest thing that has happened
in my lifetime." On an outdoor sign at hte Northeastside landmark he has operated
for 21 years was the message: "Freedom for all East Germany." "These people
relize just how badly the Communists have screwed up the economy. East Germans
hve been so oppressed. They have spent at least half of their lives standing
in line trying to obtain things that deal with everyday life that we don't even
think about." " They recive meat once a month, alittle fruit from Cuba. I talked
to an East German collage professor who came to my store while visiting America
who has been waiting 17 years to buy a new car." Jungbauer returned froma visit
to West Germany two weeks ago and saw some of the first arrivals from East Germany.
"Some were leaving EastEast Germany then through Hungary. They thought it was
their one shot chance to escape." he said. His Wife, Gabi, and employees Inge
Reichwien and Gerda Ring sipped champagne with glee as they discussed the sudden,
unexpected turn of events in Europe.
"I think its fantastic," said Ring, who left East Germany in 1955, six years
before the wall was constructed. "Those people have been waiting a long time
to be free.
Reichwein said, " I am very happy. I have a stepbrother in East Germany. I was
very surprised that the goernment opened the wall."
She said she believes that by 1992 East Germany and West Germany will merge
into one nation.
"I really think that will come about through the Common Market and the European
Community," she siad.
Jungbauer said, "I feel that the opening is permanet. But don't be surprised
if some of these East Germans find life on the other side too hectic and too
glamorousand go back. Remember, they are used to being taken care of from birth
to death. I imagine many of them ar in total shock righ now."
He thinks the stumbling block in keeping the borders open would be if Russian
leader Mikhail S. Gorbachev would fail with his more liberal policies.
"If that hard-noised stuff comes back in the Soviet Union, things could swing
back in East Germany again to the oppressive way things were. That's why we
are so interested that he succeeds at home," Jungbauer said.

The Lawrence Township Journal
Wednesday, December 6, 1989
By: Debra Parks
This week begins the twenty-first year of Heildeberg Haus. The cafe as well
as the building are truly landmarks in Lawrence, attracting customers from many
miles away.
To celebrate their 21st year, owners J.J. and wife Gabi have a big suprise for
you - the opening of the Baverian Nutcracker Haus! For su perbly unique giftideas,
the Baverian Nutracker Haus offers thousands of item (all imported) for you
to choose. You'll be astounded at the selection of beer steins, nutcrakers,
dolls, and ornaments.
Gabi told me they buy direct from several German companies, eliminating the
so known 'middle men' and are able to offer you fantastic prices on top quality
products.
Last Saturday, WSYW-FM 107, broadcast live from the Bavarian Haus, from 1 to
4 p.m. Director of Community Broadcasting, Bert James, invited listeners to
come in and recieve a free gift. By two o' clock there was standing room only
as folks came in from Nora, Greenwood and all parts of Indianapolis, awed by
the beautiful displays.
For the best German food, it's the Heidelber Hau, wether your fancy is bratwurst,
coffe flatsch, pastries, cakes, pork chps, wieners, or alcohol-free beer. Nutcracker
Haus, located just east of the Heidelberg. There is plenty of parking, allowing
easy access to both buildings.
J.J. boasts the exclusive rights in North Americato sell German language videos.
He carries thousands of titles, all in German. You may purchase the videos trough
the mail or by going to the store. Some videos are also available for rent.
You may contact J.J. for mor information about this unique service.
Picture 1: WSYW 107FM, Bert James chats on the air with J.J. dressed in traditional
lederhossen and wife, Gabi, wearing dirndles from the Black Forest region.

Washington Courier
Tuesday, December 12, 1989
By Debra Parks
Unique German gift shop now open in Lawrence
This week begins the twenty-first year of Heidelberg Haus. The cafe as well
as the buildings are truly landmarks in Lawrence, attracting customers from
many miles away.
To celebrate their 21st year, owners J.J. and wife Gabi have a big surprise
for you - the opening of the Bavarian Nutcracker Haus! For superbly unique gift
ideas, the Bavarian Nutcracker Haus offers thousands of items (all imported)
for you to choose. You'll be astounded at the selection of beer steins, nutcrackers,
dolls and ornaments.
Gabi told me that they buy direct from several German companies, eliminating
the so known 'middle man' and are able to offer you fantastic prices on top
quality products.
Last Saturday, WSYW-FM 107, broadcast live from the Bavarian Haus, from 1 to
4 p.m. Director of Community Broadcasting, Bert James, invited listeners to
come in and receive a free gift. By two o'clock there was standing room only
as folks came in from Nora, Greenwood and all parts of Indianapolis, awed by
the beautiful displays.
For the best in German food, it's the Heidelberg Haus, whether your fancy is
bratwurst, coffee klatsch, pastries, cakes, pork chops, wieners or alcohol-free
beer. But, for that special gift, you must stop by the Bavarian Nutcracker Haus,
located suit east of the Heidelberg. There is plenty of parking, allowing easy
access to both buildings.
J.J. boasts the exclusive rights in North America to sell German language videos.
He carries thousands of titles, all in German. You may purchase the videos through
the mail or by going to the store. Some videos are also available for rent.
You may contact J.J. for more information about this unique service. Schools,
universities and individuals are among his regular clients.
Each year, abut 850 lawrence kindergartners from lawrence Central and Lawrence
North receive a lesson from J.J. They learn how to make cookies. "I look forward
to doing this," said J.J. "Keep in mind though," he chuckled, "that's 850 aprons,
850 hats..." Pictures

SAFETY BELT CONNECTION MAGAZIN #4
Lawrence proclaimed "Seat Belt City' for AABU
June, 1989
Lawrence Mayor Thomas Schneider proclaimed the city as "Seat Belt City" May
26 during the All American Buckle Up Week. A banner, sponsored by Coca-Cola
Bottling Company, was hung over Pendleton Pike declaring the name change forthe
day. Approximately 15 businesses along the roadway placed safety belt messages
on their marquees reminding motorists to buckle up.
Picture test. One of the many Lawrence merchants who participated by posting
buckle up messages in front of their businesses, this German bakery added a
little humor to its sign. "Ja, ja, buckle up der sitzin belt."
1 Picture

Weekly Reader National Children Magazine
Let's Make Cookies
September 30, 1988
The cookies are almost ready to be baked.
The baker, Juergen Jungbauer, will put them in the oven.
Understandings: This man has a very special job. He is a baker. Every day he
bakes cookies, breads, cakes, and many other delicious foods. He uses special
tools to do his job.
full page Picture

The Perry Township Weekly, Indiana
Heidelberg Haus brings out the German in everyone
July 7, 1988
By Lisa Hullinger, editor
The first time I visited the German bakery (as we call it-actually named The
Heidelberg Haus) was with PTW business manager Joyce Conrad in December of '86.
She needed to purchase some marzipan for her son's Christmas package and I went
along to see this place she had talked about so much.
I couldn't believe all the German goods this little store contains. Although
I've never been to Germany, I'd have to imagine the Heidelberg has everything
a German would need. For example, Lederhosen, Dirndl dresses, German records
and magazines, language video tapes, imported and domestic cards, music boxes,
cuckoo clocks, jewelry, authentic Hummel figurines, porcelain beersteins, Oberammergau
wood carvings.. Are you getting the picture yet?
Of course the best is yet to come. We recently ventured there for lunch and
boy, are we glad we did! Of course, since we both have German blood in us, we
were familiar with the country's foods. But nothing had prepared us for what
we experienced.
We had a bit of a problem getting someone to wait on us. The real problem being
that the tables are spread throughout the store and are among the wares for
sale. Finally, we caught our waitress' eye and ordered. It was a tough decision.
Topping the menu was German style bratwuerste, "two delicious sausages with
homemade potato salad, bred and butter." I've always like bratwurst, so I decided
to try their version.
I was incredibly surprised. Unlike what I've bought at a grocery store, this
was tender and juicy. I usually eat just one but I couldn't help myself. I ate
both! The German potato salad was also excellent. It wasn't as sour as others
I've tried. The homemade bread was dark rye and the butter was real. Two dill
pickles also came with the order. Simply one of the most delectable meals I've
ever had!
Joyce ordered Kassler Rippchen or a smoked pork chop which came with the same
items I received. The chop could be cold or warm and Joyce asked that it be
warm. It was the largest pork chop I've ever seen and needless to say, equally
delicious (yes, Joyce and I traded bites!). She was as satisfied with her meal
as I was with mine.
Other menu items included: German style Wienerwuerstchen (two German style hot
dogs with potato salad and bread and butter), German knockwurst (one with bread
and butter), German style Fleischkaese (with potato salad, bread and butter),
Leberwurstbrote or Mettwurst open face sandwich (two slices German bread with
butter and liversausage, pickle and potato chips), Lachsbrot open face sandwich
(on German rye bread with butter, imported smoked salmon (saithe) and potato
salad), corned beef, and roast beef or pastrami (sandwich on rye with chips).
There are also a host of pre-made convenience foods for those that lean towards
American fare. Prices range from $4.50 to $1.20. They also sell German bread
and rolls, cakes and torten.
For dessert, Joyce had a torte made of layered yellow cake (sliced very thin)
and butter cream icing. She thoroughly enjoyed it, but after tasting mine, I
decided my apple cheese was much tastier. The bottom layer was moist yellow
cake, then a fresh apple and cinnamon mixture, topped with homemade cheesecake.
It was delicious! Of course, there were many items to chose form such as chocolate
rum balls, chocolate layered torten, Black Forest Cake, etc. They do have candy
as well.
Joyce and I highly recommended the Heidelberg Haus for browsing and lunching.
It was a bit out of the ordinary which is nice considering most of us frequent
fast food places these days. The restaurant and bakery is located at 7625 Pendleton
Pike, Indianapolis.
Picture front page and other pictures

Lawrence Chamber of Commerce Newsletter
June-July, 1988
by Deborah Cafaro
Business Profile
Cafe Heidelberg. The name itself makes one think of a quaint cafe nestled in
the Bavarian Alps. However, this cafe is not nestled in the Alps but is located
right here in our very own city of Lawrence.
Started in 1968 by proprietor Juergen Jungbauer, the Cafe Heidelberg has earned
a reputation as the best of its kind. JJ (as Mr. Jungbauer is known to those
of us who have a hard time pronouncing his name) learned his trade at a business
school in his native Karlsruhe, West Germany. Coming to the U.S. in 1963, he
quickly earned a reputation as an excellent pastry chef and in 1966, when drafted
into the Army, his reputation grew even more with his exposure to various military
events and dignitaries. A master pastry chef, JJ has won many awards both nationally
and internationally. Some of those awards include the Indiana Restaurant Association
grand prize in Culinary Arts in 1967, Grand Award and Gold Medal in "Concept
in Food", Culinary Arts Festival of Chicago in 1968, Food Service Executive
Associations President's Award and numerous plaques and ribbons in various categories
in 1968, and the Grand Merit Award, Culinary Arts Festival, in Cincinnati in
1968.
Located in its current location at 7625 Pendleton Pike since 1968, the Heidelberg
Cafe has expanded over the years, not only in size but in product. Starting
as a bakery and pastry shop, the business has added German groceries, and extensive
gift selection, German dresses, and most recently, mail-order German video cassettes.
Whether they are for a dessert and coffee or a full lunch, you'll be surrounded
by autographed pictures of famous political figures and celebrities who have
sampled Mr. Jungbauer's wares. While the customer base is primarily from Indiana
and the contiguous states, Heidelberg also boasts customers from as far away
as Japan, Puerto Rico, and South America.
On a personal level, JJ is married and the father of four daughters who attend
Lawrence Township Schools. He maintains an involvement with the Lawrence Optimist
Club and sponsors a local soccer team. His formula for success? Part of his
success, he says, is owed to the fact that he doesn't use chemicals of synthetic
additives and preservatives in his creations. The Lawrence Chamber of Commerce
is proud to have Cafe Heidelberg located in our City.

The Indianapolis Star
Kindergarteners learn fine art of cookie-making
Wednesday, June 1, 1988
By Donna Knight, Star Staff Writer
Cookies - they're practically synonymous with kids. And when the two are combined
at Heidelberg Haus for a cookie-baking session, the fun is impressive.
Chef Juergen Jungbauer, owner of the far-Northeastside German bakery, gift shop
and restaurant, presides over the outings when groups of 20 to 25 kindergarten-age
youngsters visit. After viewing his collection of antique baking tools, the
youngsters don aprons and paper chef's hats bearing their names. After a hand-washing
session, they head for the kitchen.
Concentration is intense as cutters hit the cookie dough. The shaped cookies
go into numbered sections of baking sheets. Each child has his section number
marked on his cap. After the cookies are lavishly decorated with colored candies,
they go into the oven. While the cookies are baking, it's time for fun.
At a wooden work table, Jungbauer manipulates a pastry tube, fashioning crimson
roses to top a cake, then allows young volunteers to man the pastry tube. Their
attempts to create roses are greeted with both shouts of encouragement and hoots
of derision by fellow bakers.
Finished with frosting, they gather around accordionist Norman Gwaltney - a
cake decorator doubling as entertainer - who yodels and plays polkas. After
a few yodeling instructions, the kids loudly and gleefully demonstrate their
own vocal talents.
As the howling fades, they are instructed by the chef in dance steps. Wildly
enthusiastic terpsichorean wiggle fingers, flap arms, swish tails and clap,
then happily link arms to circle in a typical polka. Giggles continue during
the photo session, in which Jungbauer snaps a picture to later present to the
class.
Finally weary dancers attack a large plate of cookies and glasses of cola. Still
energized by the dance and music, the crowd must be simmered down and herded
around a large table, a task undertaken by teachers accompanying the group and
bakery workers including Jungbauer's wife, Gabi.
While the children danced, bakery employees filled the numbered bags with the
baked cookies which now are claimed by the pint-sized bakers. They also receive
certificates which authenticate their baking abilities. And at the door they're
instructed to take a penny from the dish of coppers provided by their host.
The kitchen gradually is emptied - and the quiet is overwhelming.
How did these visits to the busy bakery begin? Mrs. Jungbauer explains: "When
one of our daughters was in kindergarten, she asked to bring some of her friends
here to a cake-decorating session which my husband was conducting. But you can't
invite just a few kids, so we asked the whole class." The outing was so successful
that eventually other classes began visiting, and the custom was established.
The already-filled schedule of visits this year takes up 3 1/2 days a week for
the Jungbauers and their employees. Pastry decorator Roger John, a 15-year employee,
has helped with the visits since they began. Baker Loretta Waldon, a newer employee,
enjoys the fun as well as the work.
"The preparations are time
consuming," Jungbauer admits. The cookie dough is made ahead and frozen, but
it takes abut an hour's work to set out dough, decorations, baking sheets and
bags, plus adding names to hats and certificates, and refreshment preparation.
The chef shrugs off the time lost and the gift of approximate a half-pound of
cookies to each child. "We have fun," he says simply. "The kids love it. What
better way to spend an hour?"
His wife's explanation is, "He has four daughters of his own and loves kids."
Is all the trouble worth it? Yes, according to teacher Glenda Adams who has
brought many groups of Lawrence Central kindergartners to the bakery. "Years
later, I've had children tell me that they remember the fun they had 'When we
went to that bakery.' It's an outing that really impresses them."

Chef Juergen Jungbauer show youthful bakers how to eggwash cookies.

Cookie cutters fly and sugar scatters as children line long wooden bakery tables
to shape cookies which they will decorate for baking in the huge ovens at the
German bakery. Their body English proves invaluable as youngsters stretch, lunge
and peer at friends' efforts whole pursuing their culinary pursuits. Michael
Stewart (left) gets an assist from chef Juergen Jungbauer in forming frosting
roses for a cake.
4 Pictures

Welcome to Lawrence, Indiana
City Map of Lawrence, IndianaJune 1988
This map is produced to be of help to the citizens of Lawrence as well as to
our visitors. I am pleased to participate in this way in greeting both our citizens
and our visitors. To our visitors, we welcome you and hope that your stay will
be pleasant. As an independent city located in the northeast portion of Marion
County and adjacent to Indianapolis, we take pride in our community spirit and
in the warmth of our hospitality. We hope that you will share and extend that
positive spirit.
Sincerely, Thomas D. Schneider
International Flavor
The many cultures of the world come to Lawrence by way of the students and officers
assigned to a tour of duty at Fort Harrison. Many families are bilingual and
represent several cultures. Their experiences are filtered through the local
school system. There are several oriental food stores and restaurants located
in the Lawrence surrounding area. Mexican and Italian cooking are also in high
favor. The Heidelberg Cafe-Bakery & Gift Shop in Lawrence sells a wide range
of items imported from Germany, including authentic foods, apparel, books, magazines,
records, videos and all sorts of gift items. An authentic German bakery museum
is maintained there. Admission is free.

Lawrence Township Journal
Wednesday, April 27, 1988
Heidelberg Haus sponsors field trip for kindergarteners
The afternoon kindergarteners from Lawrence Central High School watch with fascination
as Jay Jungbauer makes a rose for one of his famous cakes. The class was there
last Monday as a field trip sponsored by the Heidelberg Haus Bakery.
Photo by Jeff Hyer.
1 Picture

THE LAWRENCE TOWNSHIP JOURNAL
Wednesday, November 25, 1987
Decorating a cake takes on a whole new meaning for these Oaklandon Elementary
students, as they watch J.J. Jungbauer, owner of the Cafe Heidelberg. The students
are from the fall Horizon Cooking class. Not only did students and teachers
watch the cake to its full completion, but then they ate the product!
1 Picture

Indianapolis Ad-Courier
Tuesday, November 24, 1987

Decorating a cake takes on a whole new meaning for these Oaklandon Elementary
students, as they watch J.J. Jungbauer, owner of the Cafe Heidelberg. The students
are from the fall Horizon Cooking class. Not only did students and teachers
watch the cake to its full completion, but then they ate the product!
1 Picture

Lawrence Township Journal
Wednesday, July 8, 1987
The Jungbauer's from the Heidelberg Bakery wave to the crowd from their 1916
Oldsmobile in the July 4th parade. Also included in the parade were several
local businesses and the Lawrence Central Marching Band. Photo by Jeff Hyer,
staff photographer.
1 Picture

The Indianapolis Star
International fest
October 25, 1986
Culture, music and food from around the world re making an appearance this week
at the Indiana Convention Center. In all, the songs and dances from about 40
different cultures are represented with booths at the 11th annual International
Festival, which continues through Sunday. Carolyn Watson (right) was in African
costume for the occasion, while the Heidelberg Haus Gift Boutique was one of
the local businesses selling foreign wares at the festival.
4 pictures
left bottom picture text
Gabi Jungbauer, Inge Reichwein, Ella Bernschneider
text picture to the right top
Dancers Claire Mazewski and John Repulski represent the Polish Cultural Society
Text picture to the right bottom
A more contrasting clash of cultures is seen at the booth of the Taiwanese Association
of Indianapolis booth, where children in sneakers and jeans don a dragon.

Midwest Bakers Association
October 10, 1986
MBA Member on TV
We have a celebrity in our midst! On September 25th, Juergen Jungbauer, owner
of Café Heidelberg Haus in Indianapolis, appeared as a guest on one of the final
Jim Gerard Shows. Juergen, born and raised in Germany, became an apprentice
baker at the age of fourteen in the old country. While in the service of our
country and stationed at Ft. Benjamin Harrison, Juergen became the pastry chef
at the Ft. Benjamin Harrison Officers Club. However, he had always wanted his
own small bakeshop. At last, he bought out a whole antique bakery, inside and
out, including the blocks and bricks, located in Miamisburg, Ohio. Juergen had
it reconstructed in Indianapolis trying to create a niche atmosphere with the
“old country feeling”. He certainly as achieved his dream with Café Heidelberg
Haus. The ‘great creator’ as Jim Gerard refers to him, Juergen gave a brief
demonstration of his art on the show.

The Indianapolis Star
German culture faithfully preserved here for the young
Monday, August 25, 1986
By Scott L. Miley
Today, residents with German ancestry make up the largest such group in the
state - about 739,000 of Indiana's 5 million people.
"Seemingly, the Germans blend much faster in the mainstream of American people
than most nationalities. There are no more urban streets where all the Germans
live together and stay together, and so they're moving to suburban areas,: says
Juergen Jungbauer, owner of Heidelberg Cafe and Bakery, 7625 Pendleton Pike.
Jungbauer, 43, emigrated form Europe in 1963. For 19 years, German has been
spoken by customers and waitresses at his Northeastside bakery with its kaffeklatsch
atmosphere. Four years ago, he began selling German language videotapes, ranging
from feature movies to educational programs, at his cafe. The video business
has been steady, he says. Jungbauer acknowledges that, little by little, German
traditions erode. But he adds that the German spirit and desire to learn about
one's past will kept the culture strong. "The days - like at the end of the
last century when Germans lived together on the Southside - those days are over,:
he says. "At German clubs now, at least 50 percent are people who don't speak
German every day. They're American-born but still they like to keep the German
heritage alive. It's a nice sign." Young people don't always show an interest
in ancestry, which makes the parents' job more crucial, adds Mrs. Schroeder.
She says, "This type of thing, for one reason, needs to be maintained or perpetuated
because (children) are going to be 45, maybe 55, before they have a really strong
interest in their background and their heritage. We have to have it for them
when they become interested in it."
2 Pictures

Indianapolis Monthly
World Series
Indianapolis boasts a variety of restaurants that prove it's a small world,
after all.
May 1986
By Marilyn Peachin
Ethnic
Heidelberg House. 7625 Pendleton Pike.
Juergen Jungbauer, German-born owner/chef of the Heidelberg House, first came
to the attention of the Indianapolis scene in the mid-60s, when, as a young
U.S. Army noncom, he took over as pastry chef at the Fort Benjamin Harrison
Officers Club and began raking in culinary awards like so many autumn leaves.
When he completed his army service in 1986, he opened his own bakery/restaurant
on Pendleton Pike, and the rest is local history. Famous for his Black Forest
cherry cake, dobos pastry and European cheesecake, Jungbauer also offers some
75 varieties of pastry and classic German rye bread and hard rolls. A limited
luncheon menu, offered throughout the day at the Heidelberg's counter and eight
tables, features kasslerripchen - smoked pork chops served with potato salad;
lachsbrot - German smoked salmon presented in an open-face sandwich; bratwurst;
and wienerwurst. Non-alcoholic Swiss beer is also available.

The Indianapolis Star
Pupils cook up a good time
Wednesday, February 12, 1986
Big Picture
Juergen L. Jungbauer, bakery owner, said the pupils "really had a ball." Each
child got a section of cookie dough to cut and decorate and a bag of cookies
to take home. The pupils also toured the antique bakery museum, and Norman Gwaltney,
a professional yodeler and baker, taught them a German "chicken dance" and gave
them tips on yodeling.
Left top Picture
Gabi Jungbauer, wife of the owner of Heidelberg Haus, an Indianapolis cafe,
gift boutique and bakery, helps Christopher Americonos, 5, glaze cookies. Christopher
was among 220 pupils attending Lawrence Central Kindergarten who recently took
a field trip to the bakery.
Bottom Picture
Angela Jungbauer, 5, daughter of Gabi and Juergen Jungbauer, and David Brinkmeyer,
5, both kindergartners at Lawrence Central, give each other a bite of the cookies
they made. The teachers told Jungbauer they had not seen pupils have such a
good time on a field trip in 25 years.
3 Pictures

The Lawrence Ad-Courier
Tuesday, February 11, 1986
Lawrence Township kindergarten students visited Heidelberg Cafe, 7625 Pendleton
Pike, last week to learn the art of baking. Juergen Jungbauer, owner of Heidelberg
Cafe, let the students cut out and decorate cookies and put them in the ovens.
Special tools, aprons and hats were made especially to accommodate the kindergarten
students.
1 Picture

Unusual Group Visits Heidelberg Cafe
The Lawrence Township Journal May 24, 1985
by Mark Zainey
A group of gypsy-type bandits invaded the Heidelberg Cafe last Saturday, May
24. The Well-organized group managed to keep all of the employees busy during
peak business hours.
The 6-7 minute ordeal left employees strung throughout the store. The ringleader
was an older woman perhaps in her mid-sixties. According to Juergen Jungbauer,
owner of the Cafe Heidelberg, a group of 5 men and 3 women came into his Pendleton
Pike address and caused a commotion that distracted all of the employees as
well as the customers in the store.
After a very short period of time, the older woman snapped her fingers and all
left the store as quickly as they came in . More worried about shoplifting made
the discovery of the actual backroom break-in undiscovered for more than 20
minutes.
One of the bandits had worked his way into the back room of the store without
being seen. In that short period of time, the bandit pried open several desk
drawers and removed cash and other valuable items. A false door in the back
marked as an office but which was blocked was also attempted to be opened but
could not because of shelves behind the door.
Jungbauer stated, "It all happened so fast, and we were more concerned about
the shoplifting of some of our more expensive items in the store. We did not
notice the back break-in for more than 20 minutes after the robbers had left.
"It was a very gutsy move for a group to make this kind of a show in broad daylight
and with the store at capacity business," concluded Jungbauer.

Indianapolis Magazine
February 1984
by Randy Farhi
That Old Black Magic: A Guide to Coffee in Indianapolis
At 380 Million cups per day, coffee is America's favorite beverage. A recent
trend has been towards using fine, fresh, whole beans. And Indianapolis, judging
from drink offered by restaurateurs and products sold by retailers, is becoming
a part of this trend.
Heidelberg Haus, 7625 Pendleton Pike, 547-1230 - L. Swiss nonalcoholic beer.
German cuisine. Counter/table serve. Av. din.: $3-5. Quaint, cluttered German
cafe offers epicurean imports, German artifacts and an antique bakery museum.
Real German Wienerwuerstchen und Bratwuerste made in Indianapolis and served
on dark rye bread. Limited menu of German lunches. Specialty: national award-winning
French pastries and Austrian tortes. Open Sun 11 am - 5 pm, Mon - Sat 9 am -
7 pm, MC, V.
Cafe Heidelberg is, in a wonderful and delightful way, overwhelming to enter.
The owner stresses that it is in the European tradition and thus not given to
a large bill of fare or extensive table service. Owner Juergen Jungbauer is
gleeful about his coffee and the proper ambience for his cafe. He has, he says,
switched coffee types perhaps as many as sic times in the 15 years he's owned
Cafe Heidelberg in an attempt to get it just right. "I'm still looking for that
magic coffee - really mellow and thick and steamy. Maybe it's just in my mind,"
he says.
But his cappuccino and espresso )(at $1.25 and 85 cents respectively) are good.
The store is unmistakable from the road; a large mural of a German family in
the country dominates one wall. Inside, paintings by the same artist cover most
surfaces, such as the side of a water fountain and restroom doors. For sale
are cookies, cards, candies, candles, chocolates, cake mixes, jewelry, kitchen
utensils, plaques, plates, mugs, steins, peanut butter, magazines and more.
Jungbauer tries to offer "everything a German customer would like," and he believes
in providing a "feast for the eyes" for diners, shoppers and browsers.
About 1968, Jungbauer, stationed at Fort Benjamin Harris during his military
service, drove by the once empty storefront and decided it would be ideal for
his bakery and cafe. Cafe Heidelberg is expanding and will feature a larger
bakery. This description doesn't begin to tell all there is to see at Cafe Heidelberg.
You've got to experience it for yourself.
Pictures

The Lawrence Courier Journal
Heidelberg Cafe celebrates 15th Anniversary
Monday, December 12, 1983
By Bonnie Kingsbury
Are you looking for a little piece of Germany? A European style cafe to have
a cup of coffee and conversation? A German general store? A German bakery? A
place to make new friends? Well the Heidelberg Haus, 7625 Pendleton Pike, is
all of these rolled into one.
Juergen Jungbauer, or "J.J." as he's called by friends and customers, is the
owner of Heidelberg Haus, and he celebrated his 15th anniversary in business
last Thursday.
The Heidelberg Haus started out as a small European bakery on Dec. 8, 1068 and
has grown into a thriving business which includes the original bakery, a cafe
and a "German general store" as J.J. calls it.
But to understand the business, you have to know the man. J.J. was born in Karlsruhe,
Germany, in the Black Forest. His grandfather owned a restaurant in Bavaria,
and his father had a sausage shop in Karlsruhe.
Since both of his brothers decided to work in the sausage business, J.J. opted
to learn his trade as a konditor (confectioner). At the age of 14, he began
learning his trade, and after three years, he became a member of the 200-year-old
Konditor guild.
The Konditor Guild historically was a trade which coated bitter pills for pharmacists
and eventually went through the process of making candles, sugars and small
cakes to become the art that it now is. J.J. said, "A konditor is an artist
in the pastry field."
In 1963, J.J. was working on the German cruise ship SS Hanseatic as a pastry
chef when he met Karl Hopple. After tasting his pastries, Hopple offered him
a job in his Long Island nightclub. So, at the age of 19, J.J. came to America
with $30 in his pocket to make his fortune.
After working for Hopple for 1 1/2 years, J.J. began to move around. He worked
at the Hilton Hotel in Boston and in a guest lodge in Stowe, Vermont where the
Kennedy family frequently stayed. While there, he made tarts for the Trapp family
of "Sound of Music" fame who lived nearby.
He then moved to the West Coast, working in Sacramento, California and Tucson,
Arizona until 1966 when he was drafted into the U.S. Army and sent to Ft. Lewis,
Washington for basic training.
After basic, he was sent to Fort Benjamin Harrison to clerical school although
he could barely speak English and kept insisting that he was a trained pastry
chef.
After several weeks of shorthand classes and much frustration, he finally convinced
an officer to let him show what he could do as a pastry chef.
Given a chance to show what he could do, he made what he called a "knock out"
cake that was served tat a USO party downtown. After J.J. got so much publicity
for his cake, Colonel B.B. Beck, post commander at the time, made J.J. the pastry
chef at the Officers Club, and as J.J. says, "After that I had it made."
During his time as pastry chef at the Officers Club, J.J. participated in many
local, state, and national food shows because, as he said, "The Army liked to
show how good its food service was." He even flew to Washington, D.C. and set
up a 60-foot sweet table on the floor of the Senate. A cake he made to serve
700 people for the 5th Army Headquarters in Chicago was written about in the
Army Times. For the Sunday brunches at the Officers Club, he used to make big
showpieces. One of his most memorable was an 8-foot Eiffel Tower made of sugar
which took him three months to make. When he left Ft. Harrison, 300-400 people
were coming to his Sunday brunches.
In 1968, one month before he was to be discharged, he noticed a building which
had just been vacated by a local baker. Deciding that the Lawrence area would
be a good place for him to start his own bakery because of all the publicity
and followers he had earned at Ft. Harrison, he bought the bakery and the meat
market next door and on Dec. 8, 1968 opened his own bakery.
He says his Ft. Harrison customers helped him a lot when he first started because
"a lot of these people had been in Europe and knew what good pastries are."
And they are good pastries! J.J. remarked, "Pastry is a treat for your sweet
tooth. It's almost like champagne: you eat it when you have the urge for it.
It's not a basic food." Pastries, cakes and cookies are the specialty items
of the Heidelberg haus, and they are baked fresh every day.
When J.J. started his business, he did all of the baking seven days a week.
He now has four bakers who come in at 4, 6, 8, and 9 a.m. and 20 other full
and part time employees, and he notes, "We're like a big family."
The small bakery through the years has expanded to include a cafe and a general
store. J.J. said, "We are not a restaurant. We are a cafe. A cafe in Europe
is a place where people exchange ideas and sit. That's what I like." At any
time of the day, customers can be found at the small tables, drinking coffee,
eating pastries, reading papers or conversing with patrons at other tables.
J.J. said that he has a group of regular customers who are waiting for him to
open in the mornings so they can have their coffee and Danish, read their papers
and converse with their friends before going to work. It's a very relaxed atmosphere,
and J.J. stated, 'We've made thousands of friends."
The general store is something that sprung from his friendly, relaxed atmosphere.
Of the merchandise in the store, 90% of it comes from Germany. "We sell everything
that people could expect from Germany," according to J.J. The array of merchandise
is inspiring. He has German records, magazines and newspapers; German foods
like cornstarch, dumpling mix and 60 different kinds of chocolate bars; German
clothing, toys and even an antique German bakery. No wonder elementary school
groups as well as high school German classes and clubs tour the store.
At the front door is a guest book with names of people from all over Indiana
and the United States as well as Europe. Included among these signatures one
could probably find that of former Governor Bowen, a frequent guest of Heidelberg
Haus.
The Heidelberg Haus is open from 9 a.m. - 7 p.m. Monday through Saturday and
11 a.m. - 6 p.m. on Sundays, so if you ever have a spare hour or two, go visit.
You can browse the store, looking at all the merchandise as well as pictures
of J.J. with some of his famous creations; newspaper articles about J.J.'s cakes;
letters and autographed pictures from the White House and other famous people;
awards won by J.J., including the first Army Commendation award for baking and
a letter from former Kentucky governor Wendell Ford making J.J. an official
Kentucky Colonel. Or, or can just sit and enjoy coffee and a pastry and converse
with the other patrons about world events. J.J. would love to have you stop
by.
2 Pictures

The Indianapolis Times
On the Town Parties
St. Benno Fest at the Athenaeum
March 22, 1982
3 pictures showing Heidi Jungbauer, German Baker, Tanja Jungbauer, Gabi Jungbauer,
Ella Bernschneider, Maria Kleber. – dancing

Indianapolis News
Throw in the Towel
Thursday, December 24, 1981
Juergen Jungbauer, owner of the Heidelberg Haus on Pendleton Pike, gets a face
full as he tries to drink from one of the world's largest beer steins. The stein
is 48 inches tall and weighs 60 pounds. Only 20 of the German steins are made
each year. The NEWS Photo, Tim Halcomb
1 Picture

The Lawrence Township Journal
Wednesday, December 16, 1981
Prosit,
it takes a lot of beer to fill the world's largest beer stein. Gabi and Juergen
Jungbauer, owners of the Heidelberg Cafe and Gift Shop, 7625 Pendleton Pike,
just got the big stein in from Germany. (If you want one of our own, be sure
to save at least $2,000 - That is without the beer!!)
Picture

Indianapolis Business Journals
Pots of Color, Not Gold, for This Rainbow
September 7, 1981
By Chris Katterjohn
A Man with No Past Will tell You Tales of Life
Billy John Rainbow is a man without a past - at least one that he cares to talk
about much. To him the past is just "extra baggage". And at 54, this artist
is traveling light. Rainbow has few material possessions. What he has is time
and talent and a desire to communicate with people.
His latest project can be found at the Cafe Heidelberg Bakery and Gift Shop,
7625 Pendleton Pike. In fact, his latest project is the cafe. Over the last
one-and-a-half, two or three years (he doesn't seem to know exactly how long
it's been), Rainbow has painted several interior doors of the cafe, the front
facade and the entire expanse of the 10-foot-by-65-foot exterior west wall.
The small mural on the front of the building depicts the Heidelberg Castle in
Germany and the mural on the west side is filled with many different things,
including landscapes, children, rivers and trees. His paintings depict happy
bright, colorful scenes and as it turns out, that's part of the reason his name
is now Rainbow. With a little Cherokee Indiana in his blood and a lot of Cherokee
in his spirit, Rainbow tells the tale of how he changed his name from John William
Higer. "Have you got 37 minutes?" he chortles. Though he shortened the story
considerably, it is best left to in-person recital. True to his Indian heritage
and nature, the artist lives on a spiritual level. When he discusses anything
in depth, he does so with his eyes closed as if he were focusing in on concepts
from a realm beyond.
For most of his large projects, Rainbow is given the freedom to pick the subject
matter. But if a client has his own ideas, the artist is willing to negotiate.
Rainbow explains, "I would rather leave the wall empty than trespass on somebody's
dream." His latest project, the Heidelberg Cafe, was one which required some
give-and-take. The cafe's proprietor, Juergen Jungbauer, first met the artist
four years ago at Oktoberfest. He commissioned Rainbow to paint a 41-foor-by-five-foot
mural as a backdrop for his "traveling" kitchen. Please with the results, he
convinced Rainbow to work on his cafe. But the process has been a long one because
this client, whose creativity can be seen in many of his super-extravagant cakes
and pastries, had some ideas of his own. The two men worked together to determine
the exact subject matter of the Heidelberg murals. There have been some volatile
times. But the relationship, which has extended over four years now, has produced
a mutual respect. Both men talk in wondrous terms about the genius and a talent
of the other. Oftentimes, when he's not painting, says Jungbauer, Rainbow will
sit at a table with coffee and chat with the clientele of the cafe. After 20
minutes of conversation, Rainbow will write a poem for the person.
The man is impossible to pinpoint. The reason, many believe, is that he is living
a different reality.. in a Rainbow world. But the men for whom he has worked
are impressed by his talent and his savvy. Jungbauer, who probably knows him
as well as anyone can, is astounded by the artist. "He is just unbelievable,"
he says. "He could be a millionaire, but he won't. He is paint unless I feel
it." Anything he does, he does from the heart. "He can make something out of
nothing." It's been said that an artist's work will reveal more about his personality
than his words ever could. Such is the case with Rainbow. Consider the following:
I once saw a feather without a bird.
It was the quietest thing I've never heard.
Billy John Rainbow
Date Unknown.
4 Pictures

The News Free Time, Indiana
Food and Fun Doubled
June 14-21, 1980
By Marge Hanley, Food Editor
There is food at the Midsummer Festival because it's fun for those who cook
and cater. And the food this year will be more fun for those who dine at the
6 to midnight event next Saturday on Monument Circle. There will be more of
it more tastes to try and more and shorter lines in which to buy it.
Other restaurant owners and managers echo the benefit of exposure and good advertising
for their businesses and the possibility of gaining new customers at their permanent
locations. "I'm excited just to get out of the store," admits Juergen Jungbauer
of the Heidelberg Cafe. He says he delights in the chance to meet new people
and see their appreciation of his pastries.
Jungbauer charges $1 at the festival for pastries he sells for 70 cents in his
cafe. The extra charge covers not only the contribution to Cathedral Arts but
also the costs of extra help he has to hire and equipment ($3,000) and decorations
he has purchased for the festival. He has bought two refrigeration units and
commissioned a 45-foot mural for his festival booth.

Indianapolis Home
March 1980
By Deborah Paul
Wilkommen to a slice of the Old World! Leave the city hubbub behind and, amidst
a background of lilting German folk music, relax and coffeeklatsch in an authentic
European cafe. The scrumptious six-layer tortes and delectable Black Forest
Cake are only the beginning of this tribute to owner Juergen Jungbauer's homeland.
The German confectioner-turned-pastry-chef extraordinary has served Presidents
Kennedy, Johnson, and Nixon in the White House and will be just as gracious
to you! A mini-museum is filled with turn-of-the-century gadgets. Embroidered
dirndl dresses and authentic lederhose, imported beer steins, cuckoo clocks,
and Hummel figurines are for sale. Browse for an hour, sample some bratwurst
and potato salad, and buy a German souvenir before saying auf wiedersehn!

Indianapolis Monthly
Best & Worst in Indianapolis
Best Bakery: Cafe Heidelberg. Try the colorful layered things.
January 1980
large Picture

The Lawrence Township Journal
Wednesday, October 17, 1979
Four generations - Mayor Morris Settles greets members of a Lawrence family
and their "grandma" from Germany. Representing four generations are (left to
right) Berta Vjvari, visiting from Germany, Ella Bernschneiders, the mayor,
Gabi Jungbauer, and Ellen Bernschneiders, with Corina and Heidi Jungbauer in
the front. (A Lawrence Journal photo).
1 Picture

Indiana Bakers Association
September 15, 1979
With "E.E." and "J.J. both doing their bit, we had a good night.
Old Heidelberg's "Juergen Jungbauer" presented his bakery wares and, they were
excellent. We served them for dessert. They quickly disappeared - the final
test of quality. "J.J.'s" jug runneth over because he combines his enthusiasm
for his work with quality work. The club appreciates very much the presence
of "John" and "J.J." for a fine evening.

Indianapolis News
June 18, 1979
Mrs. John T. Neighbors and Mrs. David R. Frick prepare to sample German pastries
prepared by Juergen Jungbauer. An assortment of sweets will be available at
the Cafe Heidelberg booth on the Circle Saturday evening during the Midsummer
Festival. -
1 Picture, The NEWS Photo, Bill Worcester

Celebrity Recipes Book
Gourmet Grub From Indy's Great & Near Great
Spring 1979
Juergen Jungbauer
Juergen Jungbauer is from Karlsruhe, Germany. He is the proprietor of the Heidelberg
Cafe and a master baker, having begun his apprenticeship in the confectionery
business in 1957 at the age of 12. The Cafe not only features delicious baked
items and pastries, but is filled with artifacts imported from his homeland.
He is proud to say that he supplied cakes for the U.S. Culinary Olympic Team
to be taken to the international competition in Frankfurt, Germany, in the fall
of 1968. "This recipe is my own creation and one which I especially enjoy serving
at home on special locations."
Bavarian Chocolate Souffle with Black Forest Sabayon Sauce
2 tbsp. butter
2 tbsp. flour
1/2 cup milk
2 inch piece vanilla bean or 1/2 tsp. vanilla
11/2 squares unsweetened chocolate
5 tbsp. granulated sugar
5 eggs, separated

Melt butter in sauce pan, add flour and stir until smooth. Scald vanilla bean
with hot milk; remove bean, then combine with butter mixture and stir until
boiling point is reached. Add the egg yolks slowly, then add melted chocolate.
Beat egg whites with sugar and fold into chocolate batter. Grease a six-cup
souffle dish with butter and sprinkle with sugar; pour in souffle. Place dish
in a pan of water and bake for 20 minutes at 200-450 degrees. While souffle
is cooking, prepare sauce. Combine eggs and egg yolks with sugar and wine in
top of a double boiler, beating with rotary beater or hand whip until thick.
Add kirsch. Serve red hot or chilled with piping hot souffle. Makes 6 one-cup
servings.

Indiana Bakers Association
June, 1978
A lady I know was very complimentary of the Café Heidelberg bakery and asked
why we don’t have more like it in Indianapolis?
Reminder ----Bakery Museum
One of our good members, Juergen L. Jungbauer, has added a bakery museum to
his bakery and is interested in receiving photographs of old bakeries, horse
drawn delivery wagons, old posters and any other antique pieces of bakery equipment.
His bakery museum now has an old-fashioned peel oven, molds and other pieces
of equipment and formula books dating back to the 1600’s. If you have anything
of interest please contact him at Café Heidelberg, 7625 Pendleton Pike, Indianapolis,
Indiana, 46226.

Indiana Bakers AssociationCafe Heidelberg Bakery & Gift Shop
July 1978
At the age of 14 the option was to choose a vacation or trade. Three days of
work, three days of school, work in several cities in German, pastry work abroad
the Hamburg-American Ship Lines, pastry work in several Eastern U.S. cities,
pastry work at Fort Benjamin Harrison, Indianapolis, ... al this and more prepared
Jurgen Jungbauer for his happy life as owner, builder, financier, pastry chef,
antique collector, Gourmet foods merchandiser, speaker, and general handyman
at Cafe Heidelberg Bakery & Gift Shop (Indianapolis).
J.J. is first of all a pastry chef and a very enthusiastic one. To appreciate
his mastery at the craft you have but to visit the Cafe and enjoy his "mastry".
His advice if solicited.."Do it differently"... "Get a good basic recipe and
use it often ... Follow the recipe, exactly ... Don't slurp - measure ... Read
the bakery periodicals and study the formulas and recipes. Other bakers have
food ideas and are talented ..."Be creative" ... "Specialize" ... "Make your
salesroom a pleasant experience, make it comfortable and attractive".
Jurgen was born in Karlsruhe Germany (near the Black Forest area). His museum
is a reminder of his strong German tradition. He communicates with German friends
who assist him in gathering items for his museum and specialties for his gourmet
food selection. He uses his twenty-one years in the industry well, both in baking
knowledge and merchandising knowhow.
We visited Cafe Heidelberg because it is Bakery-Cafe-Museum. We are intrigued
with the Bakery-Deli ... Bakery-Supermarket ... Supermarket-Bakery ... Bakery-Coffee
Shop ... Bakery-Ice Cream ... Bakery-Candy Shop ... Bakery-Gourmet Foods ...
Bakery-Heaven knows. Jurgen Jungbauer believes in his Bakery-Cafe-Museum and
enjoys it. He is now planning a Garden effect to the rear of his present facilities.
J.J. is interested in any Bakery antique items available. Particularly picture
of Old Bakeries, Old cloth flour bags. Contact him, you'll enjoy knowing him
better. We did and found him to be very interesting and (that which separates
him from many) most interested. ojs

The Travel Journal
Spring 1978
Cafe Heidelberg features bakery museum
Juergen Jungbauer, the owner of the Cafe Heidelberg at 7625 Pendleton Pike,
displays the bakery museum, a recent addition to the "little German Store."
The Cafe Heidelberg is also a pastry shop, a European style coffee house and
a German gift store.
Picture

Where to eat in America
June 1977
By William Rice and Burton Wolf
An indispensable guide to finding WHAT you want to eat WHEN you want to eat
it in the 30most-traveled American Cities
Indianapolis
Best Hot Dog in Indianapolis
Real German wienerwuerstchen and bratwurst made in Indianapolis, served on homemade
dark rye bread. The cafe serves a limited menu of German lunches, but the specialty
is French and Austrian pastry (see MARKETS). Family owned and operated in the
old-world tradition. Quaint and cluttered cafe that offers epicurean imports,
German artifacts and an antique bakery museum. German sausages from $1.55.
MARKETS
Authentic French and Austrian pastries and tortes. German gift shop, imported
epicurean foods, a few European-style breads . Browse the bakery museum and
sample the sweets, or snack on German lunches in the cafe. Open daily.

Indianapolis Star
Glimpses
Sunday, October 17, 1976
What is junk to some people is nostalgia to Juergen Jungbauer and he converts
it to atmosphere for his bakery museum on Indianapolis' Northeastside.
A native of Germany's Black Forest region (he was born at Karlsruhe), Jungbauer
created the museum as a memorial to the small family bakery. "It's a dying art,"
he says. "There is no new blood coming into the business."
Highlight of the museum is a restored 1906 bakery, typical of ones then seen
in Indiana, Ohio and Germany. Jungbauer delights in showing visitors how long
oarlike paddles were used to remove steaming loaves of bread from the oven.
Ancient flour sifters, cooky molds, a mincemeat chipper (he says there's one
like it in the Smithsonian Institution), and balance-beam scales lend authenticity.
Most of the items were badly rusted when he got them and had to be restored
by sandblasting.
On a shelf is a row of chocolate molds, seldom seen in America. Jungbauer's
brother rescued them from a German junkyard - he paid $10 for the lot. Many
of the relics have been given to the German baker by friends and customers and
his mother frequently sends him thing from Germany.
Jungbauer opened Cafe Heidelberg in 1968 when he got out of the U.S. Army. He
had been pastry chef for two years at the Fort Benjamin Harrison officers' club.
The cafe quickly attracted German-Americans from throughout central Indiana,
who enjoyed talking about the old country. And the more they talked, the more
reminiscent Jungbauer became. The museum was the end result.
A feature of the museum is a collection of recipe books, one of them a thick,
beautifully preserved edition printed in 1967. But Jungbauer's favorite is a
handwritten collection of baking recipes.
"It was written by a German tank commander during World War II, after he was
captured and in Allied prison camps," he says. There are about 500 pages, carefully
trimmed from brown paper bags. Jungbauer says the German officer wrote much
of the book by candle light.
Jungbauer had placed an ad in a German newspaper about his search for bakery
mementoes for a museum. And when he got a letter from the recipe book writer,
he flew to Germany to meet him.
"He game me the book," Jungbauer says. "He would accept no money - he just wanted
it to be in some hands where it would be appreciated.
1 Picture full page

The Lawrence TWP Journal
Cafe Heidelberg features new bakery museum
Thursday, October 14, 1976
By Fred Bagg
Thirteen years ago a young immigrant pastry chef came to this country with $30
in his pocket. Today, a successful entrepreneur, this same man has people come
from hundreds of miles away to visit his place of business.
Juergen Jungbauer, JJ, is the owner of the Cafe Heidelberg at 7625 Pendleton
Pike. The Cafe Heidelberg is a pastry shop, a European style, coffee house,
a German gift store and a museum.
That's right - a museum! One corner of JJ's recently renovated "little German
Store" is dedicated to the reconstruction of an old-world bakery. JJ is building
the bakery with antiques from Germany and from all over the United States. He
says, "You can't find things like this anymore - we should have something to
show what it was like in a bakery 50 or 80 years ago."
The Lawrence businessman who came to America in 1963 has recently added a German
giftware store and the bakery museum to this Cafe on the Pike. The Cafe Heidelberg
is quite a place. Along the paneled walls are displayed a variety of items:
trophies and ribbons he has won as a pastry chef, antiques of the "old world",
collections of all sorts, numerous framed newspaper stories and magazine articles
about him and a photo gallery of notable personages JJ has served. These include
Presidents Johnson and Nixon, numerous senators and congressmen, several Indiana
governors, and a number of other VIP's.
It wasn't always this way. Jungbauer was born in Karlsruhe, Germany, in the
Black Forest area. When he was 14, he enrolled in a trade school to learn the
job of pastry chef. He quickly developed the talents which have carried him
to the position of a successful businessman that he now is.
After short jobs as a pastry chef in German cafes, Jungbauer became a confectioner
aboard the Caribbean cruiser, S.S. Hanseatic of the Hamburg American Lines.
In 1963 a New Yorker, Carl Hoppl, sponsored Jungbauer's entry into the United
States and he started work as pastry chef at Hoppl's Long Island restaurant.
Later JJ became pastry chef at the El Dorado Hotel in Sacramento, California,
and the El Dorado Lodge in Tucson, Arizona.
In 1967 he was drafted into the Army (aliens are subject to the draft after
they have been in the country six months) and after basic training he was assigned
to the Finance Center at Fort Benjamin Harrison.
Jungbauer went to the military authorities here and told them he was an experienced
pastry chef and - believe it or not - was promptly assigned to the Officers'
Club as a pastry chef.
When he was discharged from the Army in late 1968, he decided to stay in Indianapolis.
He bought a small bakery on Pendleton Pike and in the eight years he has been
a resident of Lawrence he has turned the Cafe Heidelberg into a showplace of
central Indiana.
JJ has never baked a loaf of bread in his life.
"You've got to understand" he says in a heavily accented voice, "that in the
old country a pastry chef and a baker are not the same. They have been trained
differently. I specialize in pastries, they are different."
The 33-year old owner of the Cafe Heidelberg says that his establishment has
become a center for the German community in Indianapolis. "It is a little German
Store" he says. Now, with the addition of his gift shop he sells almost anything
German - from German magazines to Hummel figurines and Lederhosen and Dirndls.
About 30% of JJ's business is from Germans and German Americans. "I offer an
opportunity to get over the homesickness" he says, "by offering a bit of Germany
thousands of miles from the fatherland."
Although his new addition allows him to sell a number of German gift items and
provides more room for the "coffee house" atmosphere he likes to share, people
still come to the Cafe Heidelberg for the pastries. There are hundreds of them
- cakes and tortes of all kinds, cookies and confections - they are all there.
They are sinfully rich and indescribably delicious.
Obviously, JJ uses only the best ingredients; his special suppliers are located
all over the country. Because he uses no chemical additives, his baked goods
won't keep as long as those from the American type bakeries. He recommends that
his pastries be kept refrigerated. He is meticulous about sanitation, and his
"little German Store" is neat and clean.
More than 50 first place trophies or ribbons from baking contests are in full
view. He does confess however, that he once won a second place ribbon. It was
the time he entered two cakes in the same judging category - he won first and
second place!
The Cafe Heidelberg has grown - now housing the German gift store and JJ's pet
project, the Bakery museum - but the friendliness that characterized the cafe
when Juergen Jungbauer opened it eight years ago still is it's biggest trademark
and asset.
Picture

The Lawrence Township Journal
July 29, 1976
Bicentinnial Birthday - Corina Jungbauer sits on top of a special birthday cake
that is a tribute to the nation's 200th birthday as well as her own birthday
which is coming up. Her father, who owns a German Bakery on Pendleton Pike,
made the cake for his daughter's 4the birthday.
1 picutre

Baker Boy News, Indiana
July, 1976
SUCCESS... Many feel that the day has passed that a person can start small,
build, and grow. Juergen L. Jungbauer, who had been baking for the officers
at Fort Harrison, apparently had not heard of this. He bought a small bakery
in a building that had a butcher shop in the other half. In time he bought out
the butcher shop and made this his shop. What had been his shop and salesroom
was made into a larger salesroom with a luncheon service added. It is called
"Cafe Heidelberg", and his cards read, "House of Fine German Foods and Pastries".
German style hard rolls-bread, Cakes and Torten, Imported Gifts. I forgot to
mention that Juergen learned his trade in Germany, and learned it well. His
bakery products are delicious.
Continuing on, he bought the building and very recently he added another building
approximately 30'X75'. This part he turned into a bakery museum which contains
the front of an old peel oven with many pieces of equipment and books dating
back to the 1600's. Besides the old time items of a retail bakery he has many
imported items for sale including gourmet foods. He has pictures of some of
our presidents, state and federal officials for whom he made special cakes.
His place and his success is beyond description. May I suggest you go and see
for yourself a place that is beyond words.
Juergen is still in need of material for his museum. The letter below from him
is self-explanatory. If you have anything of interest, write Juergen L. Jungbauer,
Cafe Heidelberg, 7625 Pendleton Pike, Indianapolis, IN 46226.
"Dear Mr. Doll, I am still in need of old pictures of the inside of old bakeries,
pictures of horse drawn bread delivery wagons, old bread advertising posters,
flour and sugar sacks, baker's calendars, old recipes (perhaps handwritten)
for my old bakery museum in Indianapolis. I am sure some of our older bakers
or families have a lot of bakery related items in some drawers or boxes laying
around and will in time just get thrown out. I will display them proudly in
my antique museum as part of the American and European bakery heritage and every
bakery will be recognized. Also, if any of your bakers know of any very old
bakeries going out of business please let me know to protect the tools and equipment
for future generations and school kids to look at (a almost lost art). I enclose
a picture with part of the 1906 bake shop in my museum. A German baker sold
me some over 300 years old wooden Springerle and Lebkuchen molds. Also handwritten
recipe books from he early 1800. Some of the books go back to 1696.
I hope to see you in time again Mr. Doll and like to remain, Yours sincerely,
Juergen L. Jungbauer, Your little German Baker Boy.

More than 210 persons honored Mayor Morris Settles las Wednesday night at a
surprise birthday party - "probably the best kept secret" in Lawrence. Fifty
businessmen and women invited 150 city officials and employees to the buffet
dinner and party at the Fraternal Order of Police Hall. The Heidelberg Bakery
provided a huge decorated cake, inscribed with wishes for Mayor Settles to have
a happy 60th birthday.
2 pictures.
Picture 1 - Mayor Morris Settles, James Hardin, City Councilman and Mrs. Settles
share the moment of surprise.
Picture 2 - A huge birthday cake complete with a fisherman and the words "Happy
60th Birthday t Our Beloved Mayor" was part of the surprise birthday party given
Mayor Morris Settles by 50 merchants and businessmen in Lawrence last week.

The Indianapolis News
Chef Tries to Preserve Art
Wednesday, October 8, 1975
With a legacy recorded in a prisoner of war camp and 300-year-old relics of
an extinct craft, Juergen Jungbauer plans to keep alive an almost lost art.
Jungbauer is a pastry chef – an artist whose medium is confections, his palette
a mixing bowl and his brush is a pastry tube. A specialist in European confectionery,
he is building a bakery museum to display the tools of his art. The prized possessions
of his bicentennial project are gifts from a German pastry master, Hugo Behme.
Intricately carved 300-year-old wooden molds, used for cake and cookie decoration
as well as wax relieves, have been brought from Gottingen, Germany, by Behme’s
widow, Elisabeth.
Destined to be the one to preserve the master confectioner’s heritage, Jungbauer
has also received Behme’s handwritten recipe books. Often asked to give demonstrations
on his craft to adult and student groups, he decided several years ago to collect
bakery antiques and eventually house this rare collections in a bakery museum,
an addition to his Café Heidelberg coffee and pastry shop. “Young people don’t
have a chance to see a real bakery,” he explained. “”I wanted to preserve the
historic moments in the tradition of baking-how chefs used to work, creating
fantastic cakes and pastries with very primitive tools. “I advertised in German
trade magazines for pictures pertaining to confectionery,” he continued. “Behme
wrote to me that he had a lot of nice items.” The correspondence and exchange
of tape recordings continued, and Jungbauer, a German by birth, discovered that
his correspondent was one of the most honored pastry chefs in his native land.
Finally Jungbauer, his wife Gabi and daughter Heidi visited the Behmes. (Daughter
Corina was too young to travel that distance.) The visit confirmed for the master
that he had found his successor.
Elisabeth Behme arrived recently in Indianapolis to deliver her now deceased
husband’s legacy. “She wouldn’t trust the mails to deliver the molds and books,”
said Jungbauer. “She carried them herself al the way. She is so unselfish. They’re
a gift to me.” “The ideal is more than the material consideration. They’re in
good hands with him,” reaffirmed Jungbauer’s benefactor.
Jungbauer gently flipped the pages of Behme’s recorded recipes and pointed to
the covers – cardboard packaging carefully gleaned from CARE packages delivered
to Behme while a prisoner of war. The wax coating had been scraped away to be
formed into candles to provide the precious light for nighttime writing. Lamenting
that European pastry quality is declining, Jungbauer described the origin of
his craft. Over 300 years ago, confectioners made sugar coating for the bitter
pills produced by the pharmacists. Not having enough work, they began creating
marzipan confections, honey cakes and other almond paste treats.
Jungbauer began his guild training in Germany at 14. He graduated to journeyman,
then continued his career on an ocean liner, through several plush resort hotels
and gained local and national acclaim when, as a draftee, he was assigned to
the Officers’ Club at Fort Harrison.
His Café Heidelberg is his own creation. “We do strictly European pastries and
breads,” he explained, citing the 100 different types of cakes and 600 to 700
different pastries in his repertoire. Uncompromising quality of his code, and
the fresh eggs, real butter cream and 36-percent butterfat whipping cream ordered
from California attest to his high standards.
Picture text
Elisabeth Behme (left) presents antique molds to Juergen and Gabi (right) Jungbauer.
– The NEWS Photo, Bob Doeppers.

There will be no doubt which room is the most important in the home when the
Salvation Army Auxiliary unveils its "Kitchen Kapers" on April 23. In true mountain-to-Mohammed
fashion, Indianapolis stores will move part of their lock, stock and product
for the kitchen into the Murat Shrine club for the 10 a.m. to 2p.m. shopping
spree. A handcraft boutique filled with culinary creations made by auxiliary
members will also tempt shoppers. The highlight of the midday kitchen fest will
be the performances of 10 city chefs and cuisine specialists.
Each chef will continuously demonstrate and prepare food for sampling at his
individual island area," explained Mrs. Alan Levinshohn, who along with Mrs.
John West is project chairman.
The artistry of hors d'oeuvre and desserts will share center.
"it sure is a lot of work to make a good cake," admitted Juergen L. Jungbauer
of Cafe Heidelberg, who will make European cakes and pastries the day of the
"Kapers." The number of eggs will vary, he said, depending upon how much of
the liquid evaporates while cooking
CREAM PUFFS

Combine water, milk, butter and salt in a saucepan. Bring to a boil. Reduce
heat and add flour all at once, beating thoroughly and rapidly. Beat until mixture
forms a ball and leaves the sides of the pan. Remove from heat and add eggs,
one at a time, beating mixture thoroughly for about one minute after each addition.
Continue beating until dough is shiny and satiny and leaves the spoon when raised.
Drop 12 rounded tablespoonful, about 2 inches apart, on ungreesed cooky sheet.
Bake in a preheated 450-degree oven 15 minutes. Reduce heat to 350 degrees and
bake 30 minutes longer or until browned. Puff should sound hollow when lightly
tapped with fingertip. Cool on wire rack, avoiding drafts. Cut off tops and
fill with ice cream, custard or whipped cream. Replace tops and dust with powdered
sugar, frost with chocolate and favorite glaze. Make 12 miniature puffs for
canapes can be made by using teaspoonful and baking at 400 for 15 minutes and
350 for 10 minutes. Makes 50 tiny puffs.
1 Picture
Mrs. Addison King II (left) and Mrs. John Glligan select chef's wares for "Kitchen
Kapers." - The NEWS Photo, William Palmer.

COMMONWEALTH OF KENTUCKY
Wendell H. Ford, Governor
To All To Whom These Presents Shall Come Greeting:
Know Ye, That
HONORABLE JUERGEN L. JUNGBAUER, INDIANAPOLIS, INDIANA
Is Commissioned A
KENTUCKY COLONEL
I hereby confer this honor with all the rights, privileges and responsibilities
thereunto appertaining.
In testimony whereof, I have caused these letters bo be made patent and the
seal of the Commonwealth to be hereunto affixed. Done at Frankfort, the 2nd
day of December in the year of our Lord onethousandninehundredand 74 and in
the onehundredand 83rd year of the Commonwealth.
By the Governor (Secretary of State)

Baker Boy News, Indiana
July 11, 1974
New Member - We are happy to welcome the following bakery into membership in
the Indiana Bakers Association. Juergen L. Jungbauer, Cafe Heidelberg, Indianapolis,
Indiana.
Antiques wanted! The Cafe Heidelberg, Indianapolis, is not only a fine bakery,
a place to get some good German food, luncheon style, also imported food to
take home, but it is also a sort of a museum. All sorts of antiques cover the
walls, floors and shelves of the sales room, Music Boxes, Beer Steins, Cuckoo
clocks, pictures of well known people who they have served, including Pres.
Nixon. The owner, Juergen L. Jungbauer, now wants to put in an old style bakery
in an addition he plans to build -- not to bake but just for visitors, school
children, etc. Mr. Jungbauer would like to have they front only of an old peel
oven and any baking tools dating back to the early days of baking. If you have
anything of this nature you would like to sell, write Mr. Jungbauer, Cafe Heidelberg,
7625 Pendleton Pike, Indianapolis, Indiana 46226.

THE INDIANAPOLIS STAR
Auto show Cake
Saturday, December 29, 1973
Festivity reigned during the opening-day ceremonies at the 1974 Auto Show in
the Exposition Building at the Indiana State Fairgrounds yesterday. Viewing
the Tier cake which had a replica of a 1910 auto on top were (left to right)
Howard Hauser, Chairman of the show; Tommy Tucker, president of the sponsoring
Indianapolis Auto Trade Association, and guest Karen Rogers (picture), Miss
Indiana, is cutting the large beautiful seven-tier wedding cake type that serves
over 450 people. Juergen and Gaby Jungbauer, the owner of the Heidelberg Bakery,
served the cake to the guests in their native German custom dresses.
1 Picture

The Indianapolis Star
Friday, February 23, 19731,800 Whoop It Up For Governor At Premature Birthday
Party
By: Robert P. Mooney

Governor Otis R. Bowen, who won't be 55 until next Monday, was given a premature
birthday hoopla last night. governor Bowen and his wife cut the cake specially
made by Juergen Jungbauer from the Heidelberg Haus Cafe and Bakery in Indianapolis,
Indiana.

Exposition Magazine, Indianapolis, Indiana
Gourmet's Corner
Cafe Heidelberg
December 1972
By Maryhelen G. Correll
The festive holiday spirit... what makes it? Spicy aromas... froths of ribbons
on specially wrapped surprises... myriads of sparkling baubles reflecting shimmering
lights. Nostalgia for bygone Yuletides evoked by a familiar tune. People...
wonderful people, aglow with love and friendship and warm feelings you can't
explain.
You catch this spirit, this happy-heartedness, the minute you step into the
old world atmosphere of the Cafe Heidelberg (7926 Pendleton Pike, Indianapolis).
Surely it is the most unique pastry shop-coffee house in the Midwest, specializing
in taste-tempting confections and conviviality. An odd combination in this busy
workaday world.
Rollicking German music sets the mood for a delightful experience to which you'll
want to return again and again. Feel like dancing? Do it. Once coupe was spied
polishing off a perky polka right in the aisles between the macaroons and the
spatzles.
Here 'midst a fast-growing collection of antiques... burnished copper kettles,
coffee grinders, one-of-a-kind beer steins and a prized group of rare springerle
cookie molds, some centuries old... reigns the jolly host, 29-year old Juergen
Jungbauer (you pronounce the J like Y and roll the r's). His very blue eyes
have an impish twinkle, and his boyish face is always wreathed in a Kris Kringle
smile. Cafe Heidelberg was opened just three years ago and is as near an authentic
European coffee house as you'll find in the U.S. Its intimate atmosphere reflects
all the love and work put into it by a German-born, proudly American young man...
just out of the Army and inspired by the hope that is the American dream. Customers
come from miles around to pick up their regular orders for German breads, pastries
and cookies as well as special orders for exquisitely decorated wedding cakes
or commemorative plaques made completely of marzipan. They shop the gourmet
foods section for such oddities as spiced octopus or the feather-light German
wagers for special recipes.
Over Juergen's superb coffee, regular customers become close fiends as they
exchange news and views. Already a tradition is the Wednesday afternoon "kaffee
klatsch" that brings members of the German-American community together to share
news form the "old country" and to pick up the latest German newspapers, magazines
and "top forty" records. Teenagers bring their "pen pal" letters to J.J.'s petite
wife, Gabi, for translation. Hoosiers planning their first European adventure
take along carefully drawn maps to guide them to J.J.'s hometown, Karlsruhe,
where his mother still lives.
You coffee may cool and your taste buds tingle a bit before you decide which
to the moth-watering confections you'll squander your weeks's diet for... a
cloud-soft lemon-piled meringue? Or a slice of gooseberry cheesecake? Hmmmm...
maybe the almond crunch-topped torte. Ten layers, tightly pressed. Or perhaps
the hazelnut butter cream? All taste tempting and sinfully rich.
At Cafe Heidelbeg, only one subject is "verboten". No one... but no one, talks
about calories. What makes all these goodies to mmmmmmm-good is that J.J., trained
as a pastry chef since he was 14 in Germany, uses only pure ingredients. Swiss
and German chocolates. Sweet Wisconsin butter. Hard-to-get heavy whipping cream.
No additives. No preservatives. You can tell the difference. "In this jet age,
you can't fool anyone," says Juergen, realistically. "They probably had the
same thing in Austria last weekend."
J.J. had already been recognized for his culinary art in Europe before he signed
on to the SS Hanseatic of the Hamburg-American Steamship Line as a pastry chef
in 1962. Once in the U.S., he had no trouble "following the seasons" at plush
resort hotels from Arizona to Florida to the Bahamas, before he was drafted
in 1966 (Aliens are subject to the U.S. draft, J.J. has since become an American
citizen). "Best thing that ever happened to me... the draft," he confesses.
Assigned to the mess hall at Fort Harrison, northeast of Indianapolis, he was
quickly "discovered" and elevated from apple pie and KP duty, to the Officers'
Club where his appe-teasing array of melt-in-the mouth cheesecakes were the
highlights of Sunday night buffets until he was discharged in 1968, already
well-known by Hoosiers.
The Army gave J.J. great opportunities to show his imaginative sweets to visiting
generals and VIP's. When Indiana's Congressmen hosted "Indiana Day" in the nation's
capital, J.J. and his masterpieces were flown there too boost Hoosier hospitality
as senators and representatives reveled in a bountiful 60 ft. long table on
taste treats. The walnut-paneled walls of his cafe are covered with citations,
news clippings, autographed photos, including a very prized one of President
Nixon - for whom J.J. baked when he was visiting Indianapolis in 1971. "I'm
the only soldier who ever got the Army Commendation Medal for meritorious service
wielding an egg beater,: he says, with a chuckle. He is especially proud to
hold the first special award ever given by the Army Food Services. Between '66
and the cafe's opening, J.J. garnered first prize and Grand Champion Awards
from every Indiana And Midwest Culinary Competition. You can see the huge trophies
displayed behind the Christmas stollen and the Anise-plaetzchen, along with
his associate membership on the American Olympic Culinary Team.
As much an artist as a chef, J.J. recalls an award-winning spun sugar creation...
a 10-foot replica of the Eiffel Tower that took 300 hours of labor over a three-month
period in '68. It required 90 pounds of sugar and 160 eggs... and took eight
days to dry. Truly a masterpiece, it was on display in Indianapolis and Chicago
for several months. J.J. likes to be whimsical with his captivating cartoon
caricatures, made entirely of marzipan. A lifelike replica of a one-room school
house, created for an Army general's retirement, featured a schoolmaster, unmistakably
the general-turned-teacher, droning on as a schoolboy on the back seat snoozed.
A barbershop quartet tickled funny bones of those who spotted one singer with
a hole in his sole.
Customers wonder how J.J., with a pixie-life wife, and an infant daughter, Heidi,
can keep up the pace he does... working 14 to 16 hours a day, giving pastry
demonstrations to women's groups, doing TV and Radio talk shows, and talking
to high school vocational classes. Luckily, he has a dependable right arm in
Carl Zeieler, who does much of the production. J.J.'s secret? "Love what you're
doing... and mix a little laughter in with the cookie dough." Which brings us
to a point. Be alert when you're shopping for holiday goodies at the Heidelberg.
Recently J.J. bolted through the kitchen door with a huge wedding cake which
he asked a visitor to "hold for a minute". Spit seconds before the friend got
a firm grip on the masterpiece, J.J. let go. The shocked friend went into orbit,
and J.J. and the kitchen crew he had alerted beforehand rocked with laughter
as it crashed to the floor. The fourfoot tiered cake was a fake.
1 large picture

The Lawrence Journal
Cafe Heidelberg Features Award Winning Pastries
Jungbauer Is Master Pastry Chef
Thursday, June 15, 1972
Juergen Jungbauer, proprietor of the Cafe Heidelberg at 7625 Pendleton Pike,
is our Business man of the Week for this issue. Mr. Jungbauer, a native of Karlsruhe,
West Germany, is a Master Pastry Chef who has won many awards both nationally
and internationally. When a customer walks into the Cafe Heidelberg, he is greeted
with walls lined with various antiques and curios and by a pastry counter filled
with scores of delectable goodies.
At any given time, a customer at the Cafe Heidelberg has his choice of over
200 fancy German pastries and breads. Many of these pastries have won blue ribbons
for "Culinary Excellence" in International Competition. Juergen recalls one
incident in which one of his masterpieces was entered in a competition in France,
after winning a national award. The cake was duplicated for the international
competition and packed for shipment, by air, to the European city where the
competition was to be held. Things were fine until the package was opened, at
its destination, and it was found that the beautiful creation had received such
jostling that it was completely ruined.
The Cafe Heidelberg has been frequently visited by many notable politicians
and celebrities, including United States Senator Birch Bayh and Indiana Governor
Edgar Whitcomb. Jungbauer has also been asked to prepare pastries for President
Richard Nixon on his visits to Indianapolis. Cafe Heidelberg's pastries have
also been served in Washington, at several U.S. Senate functions.
When asked to describe his secrets to making such delicious treats, Jungbauer
said, "Those are secrets, but part of our formula for success rests in the fact
that we use no chemicals or synthetic additives and preservatives. Our food
is more perishable, but if you want to make it good, this is the way." Jungbauer
also attributed part of his success to his 'right hand man,' Karl Zeigler. "Karl
has been with me from the start. He makes all of my German breads and hard rolls.
He also works with the cakes, and is a fantastic asset to my business."
Juergen Jungbauer has been in the United States for seven years and comes to
Lawrence courtesy of the U.S. Army and Fort Harrison. Juergen opened his bakery
3 1/2 years ago after his discharge from the Army, at Fort Harrison. He was
married Saturday, June 10, so his friends in the Lawrence area can visit him
at his shop and extend their congratulations.

Picture

The Hoosier Farmer, Indiana
International Pastry Chef Creates Gourmet Treats
April 1972
Only pure, fresh farm products will make the finest European pastries, commented
an international pastry chef who now provides Hoosiers with is gourmet treats.
"Fresh eggs, fresh unsalted butter, pure whipping cream, the right kind of wheat
flour, an many, many hours of time and patience are needed to make our European
pastries," says Juergen Jungbauer, a 27-year-old pastry chef from Karlsruhe,
Germany. This talented young man began his career at the age of 14 in Germany,
and in the past few years has been the pastry chef a well-known hotels and restaurants
in Europe, New York, Vermont, Boston, San Francisco, Tucson, and finally located
himself in northeastern Indianapolis. With a warm smile, twinkling eyes, and
English with a German accent, he modestly will talk about his talent as a pastry
chef.
"In Germany, at age 14 you are required to choose a vocation or trade," he tells.
"I decided to go to pastry school but I never had my heart in the thing," he
says. "My master was very determined or he would have given up on me. The first
year I just played around and the second year I began to be a little more serious
about it. Luckily, I ended up at the top of the class." The young Jungbauer
explains, that in Germany you go to school for three days and you work for three
days in a food establishment. " You consider it a privilege to work in a fine
restaurant,: he says. " The better the place the less they pay you." Jungbauer
said his first year he received $6.00 a month... but noted things get better
as he made $12.00 a month his third year.
"Once you are out of school, it is customary in Germany to move every six months
or a year in order to gain more knowledge about the pastry business. In America
you would be considered a 'drifter.'"
In commenting on the eating habits of Europeans and Americans, Jungbauer said
too often American diets lack imagination and tended to be just ... "meat and
potatoes." Being a pastry chef is a unique position, and such a chef would prepare
nothing but fine pastries... no other foods. Juergen Jungbauer said there were
more than 120 different cakes that were popular in Germany and several hundred
pastries. "The variety of pastries you can create is so great, there is no limit,"
he continues. "In the United States, the typical cake is made with two layers
and one or two kinds of frosting. In Europe we have five layers, often alternating
the kind of cake, and many different flavor combinations. We change the filling
and change the cake butter."
When customers describe his cakes or pastries as "Melting in your mouth," they
are quite accurate. "The melting point of the ingredients used affect the taste,"
he explains. The most common fillings are butter cream, which is a stiff vanilla
pudding mixed with unsalted butter; whipped cream; and egg whites mixed with
sugar and butter. Our type icing is used only on wedding cakes. "Follow a recipe
exactly," says Jungbauer, "to insure a tender, light cake. Get a good basic,
simple recipe and use it often. All recipes should go by weight and be measured
in grams." "If you don't have a good cake recipe you can be sure of, it's better
to use a cake mix and make it better," he added. "It sometimes takes 10 to 12
hours to create some European pastries. If you aren't careful, much time, labor,
and wasted materials can result. This young pastry chef has received many awards
and honors for his scrumptious creations. One wall in the unique German pastry
shop is covered with clippings about the young baker and his wares. There's
a picture of him with a 6 foot pastry Eiffel Tower he created. In another picture
he's delivering a cake via cherry picker through an upstairs double size window
because it was too big to go through the door. He's shown with his beautiful
ice carvings, and with many confectionery creations complete with minute details.
Another wall is decorated with autographed pictures of many celebrities and
political leaders who have tasted and enjoyed his creative concoctions. As a
matter of fact, the entire German pastry shop is a story in itself. Jungbauer
collects antiques, particularly those connected with the food industry, and
has them artistically arranged throughout the shop.
Old coffee grinders, an old heating stove, European cookie presses, hand carved
rolling pins, bundt pans, historical cookbooks, measuring devices, and hundreds
of other fascinating items add a warm, quaint atmosphere to the shop. German
music and pretty little waitresses dressed in German costumes make you think
you have just walked into a bit of the "old world." Cake by the slice is the
way you buy German pastries. And because there are so many different varieties,
you may not be able to get the same kind each time you visit the shop.
"I select a pastry just because it looks good," said one customer who is an
all-American meat and potatoes man. "You know I'm not a gourmet, and, to be
honest, I'm never really sure what flavors are in these things," he said pointing
to a multilayered pastry. "But whatever flavor they are, they're delicious!"
3 Pictures

Indiana University Purdue University at Indianapolis
March 17, 1972
Gourmet Pastry Baking class at IUPUI
Indianapolis, Ind.-German pastry chef Juergen Jungbauer will instruct a one-day
Gourmet Pastry Baking and Decorating class at IUPUI 38th Street Campus on Tuesday,
April 11.
Jungbauer, who was selected to prepare the sweet table and cake decoration for
President Nixon’s visit to Indianapolis in 1970, also prepared a 24-foot long
pastry table in the U.S. Senate Office in Washington, D.C. in 1968 for a special
Senatorial party.
The award-winning chef will demonstrate pastry baking techniques in the morning
session and decorating techniques in the afternoon session. Enrollees will sample
all the products. So that individual instruction can be given in the decorating
session, enrollment will be limited.
The morning session is from 9:30 a.m. to 12 noon, and the afternoon session
is from 1 to 3:30 p.m. Classes will be held in the food service laboratory in
the Krannert Building. The $18 course fee includes parking and course materials.
An associate member of the winning American Culinary Olympics team, Jungbauer
baked and decorated the three cakes taken to Germany for the event. Since 1968,
he has won a number of awards, including the Indiana Restaurant Association’s
Grand Award in Culinary Arts, the Grand Award and Gold Medal plus four first
prizes in “Concept in Food” Culinary Arts Festival in Chicago and the Grand
Merit Award, Culinary Arts Festival in Cincinnati.

The Suburban and Lawrence Journal, Indiana
Jungbauer Is Old Country Pastry Chef
Thursday, August 12, 1971
By Norm Shortridge
The President of the United States has sampled his wares. So have scores of
foreign dignitaries. He has been invited to the Senate of the United States.
Not bad for a 28-year-old German-born pastry chef who has never baked bread
in his life.
Juergen Jungbauer is the owner of the Cafe Heidelberg at 7625 Pendleton Pike.
How he got there is a fascinating story. The Cafe Heidelberg is in reality a
pastry shop and European-type coffee house. Along the paneled walls are displayed
a variety of items: trophies and ribbons, antiques of all sorts, drinking steins,
old cook books and a photo gallery of notable business and political personages
Jungbauer has served. It is a unique blending of the old and the new.
Jungbauer was born at Karlsruhe, Germany, in the Black Forest area. At age 14
he enrolled in a business school to learn the food trade. He developed a flair
for preparing pastries and decorative confectioneries and this became his specialty.
"It is different in Europe than here in the United States," he explains in accented
English. "Over there people have a pride in and respect for vocational occupations.
"At 14 or younger, a boy goes to trade school to learn to become a cook or a
baker or carpenter or mechanic. People look upt o him because he is learning
a useful trade.
"That is why most of the well known chefs in this country are from Europe. They
begin their training very young." After short stints as a pastry man in two
German cafes, Jungbauer became a confectioner aboard the S.S. Hanseatic of the
Hamburg American Lines. In 1963 a New Yorker, Carl Hoppl, sponsored Jungbauer's
entry into the United States and he became pastry chef at Hoppl's Long Island
restaurant and night club. Later he became pastry chef at the El Dorado Hotel
in Sacramento, California, and the El Dorado Lodge in Tucson Arizona. In 1967
he was drafted into the army (aliens are subject to the draft after they have
been in the country six months) and following basic training he was assigned
to the Finance Center at Fort Benjamin Harrison.
Jungbauer went to the military authorities here and told them he was an experienced
pastry chef. By a stroke of genius on someone's part (and most army veterans
won't believe this) he was promptly assigned to the officers' club as pastry
chef. He prepared a "sweet" table and cake decoration for President Nixon's
visit to Indianapolis last year and provided pastries for the NATO Conference
sessions earlier this year. Three years ago he prepared a 24 foot long pastry
table for a special Senate gathering in Washington, D.C.
Jungbauer lived up to - and considerable enhanced - his reputation while at
Fort Harrison, garnering a number of top awards in various culinary arts shows
around the country. When he was discharged from the army in late 1968, he decided
to stay in Indianapolis. "I had made so many friends here and the people at
Harrison were so nice to me, I decided to take the plunge and open my own place,"
He says. With the help of a long-awaited loan from the Small Business Administration,
he bought an old bakery along the Pike in Lawrence. "It was hard work at first.
I was by myself and working 18 hours a day," he recalls. "I did everything from
paneling the walls to mopping the floor. And baking on the side." But the hard
work, quality products and good mouth-to-mouth advertising has paid off for
Jungbauer. He has substantially paid back the loan. Business increased 30 percent
last year over 1969," he declares. And there is obvious pride in his eyes when
he says it.
Jungbauer estimates that about 20 percent of his business is wedding and party
pastries, 20 percent imported food items and the remainder retail or "walk-in"
trade. There are several display shelves of imported European food items: meats,
crackers, pickles and the like. The glass display cases are filled with colorful
and delicately decorated cakes, cookies, sweet rolls and meringues. Nearly 100
types of European cakes, or tortes, are baked and displayed interchangeably.
Needless to say, the place smells heavenly.
But don't come to the Heidelberg and expect to get doughnuts, pies or much in
the way of bread. "You've got to understand," he says, "that in the old country
a pastry chef and a baker are not the same. They have been trained differently,
I specialize in pastries. I would be foolish to try to offer a quality product
in a specialty I am not trained to do." A strange philosophy to Americans, perhaps.
But a refreshing one. Jungbauer sells his cakes whole or by the slice. And they
are expensive. Depending on the kind of torte, a slice will cost between 50
and 80 cents. But, unless you are a glutton, you can't eat more than a slice
at a time. The cake is indescribably delicious and feather light. And sinfully
rich. Obviously, Jungbauer uses only quality ingredients; his special suppliers
are located all over the country. Because he uses no chemical additives, his
baked products won't keep as long as those from regular bakeries. He recommends
that his pastries be kept refrigerated. He is meticulous about sanitation.
Jungbauer says Europeans won't come to this country to enter the pastry and
bakery business. "In many ways, working conditions are better over there. There
is not so much hurry. There is more time to do quality work." He had just recently
returned from a two week trip back to his native land. "I try to get back once
a year to see relatives. But, you know, I feel confined and shut-in back there.
"We may have our problems over here but America still is the only place where
you can be as big as you want to be if you plan and work hard enough!"
Amen.

Indianapolis Power & Light News
May 10, 1971
Cake Bake Winners
1 picture text
UMMM GOOD! Judges for the final competition in the second annual Cake Baking
Contest, sponsored by our Sales organization, follow the old axiom, “the proof
of the pudding is in the eating,” after screening the attractive cakes for texture,
appearance, and the like. From left are Juergen Jungbauer, German pastry chef
and owner of the Café Heidelberg; Mrs. Ann Harrington Wadelton, former food
editor of The Indianapolis Star; and Mrs. Marjorie Zimmerman Ashby, director
of Home Economics for Stokely-Van Camp, Inc.

Fort Wayne News-Sentinel
German to Bake for Scottish Rite
Tuesday, April 20, 1971
The program for the Scottish Rite Ladies Party, April 28, will offer a double
treat, with an entertaining talk and cooking demonstration by Juergen L. Jungbauer
from cafe Heidelberg, Indianapolis, followed by a sampling of the chef's assortment
of pastries. The program, arranged by chairman, Mrs. William V. Sowers, will
begin at the Scottish Rite at 7:30 p.m. Doors will open at 6:30. Reservations
must be made by Monday. Mrs. Sowers is being assisted by co-chairman, Mrs. Robert
Miller.
Juergen Jungbauer, born in Karlsruhe, Germany, has won many awards internationally,
some of which are pictured with him, below. He attended a business school for
food trade, and a technical school in his native city, after which he was associated
with Cafe Schwarz, there. Coming to America, Jungbauer served as the pastry
chef in the Officer's Club, at Fort Benjamin Harrison, Indianapolis, before
opening Cafe Heidelberg. Prior to that, he was pastry chef in clubs, lodges
and hotels from coast to coast in the United States. Jungbauer has appeared
previously in Fort Wayne, when he delighted the members of Decorative Living
who heard him. The accomplished television personality also gave a demonstration
on WANE TV at that time. He has taught at Purdue Regional Campus and for many
cooking classes ranging from 20 to 1,000 people. Jungbauer prepared special
marzipan art work and cakes for the U.S. Culinary Olympic Team for the 1968
international competition in Frankfurt, Germany.
1 Picture

Scottish Rite, Indiana
Ladies Party To Be Held
April 28, 1971 Pastry Chef On Program
Juergen Jungbauer, European pastry chef, and owner of the Cafe Heidelberg near
Indianapolis (on the Pendleton Pike) will be the principal attraction at the
next Scottish Rite Ladies party, which will be held in the auditorium Wednesday,
April 28, starting at 7:30 p.m. The program will be held in the auditorium,
with dessert being served later in the dining room. Mr. Jungbauer will demonstrate
the art of making pastries and cakes and he will show slides of special assignments
both in Europe and the United States. Reservations for the special program must
be received by Monday, April 26. Mrs. William V. Sowers, general chairman, is
requesting the co-operation of all ladies in contacting the widows of Fort Wayne
Valley members.
No guests please admittance will be by ladies courtesy card doors open 6:30
p.m.

Muncie Evening Press, Indiana
Monday, March 22, 1971
Ruth Mauzy
What a taste treat awaits those who attend the luncheon showing of the annual
Saks Fifth Avenue of Chicago style show to be sponsored April 1 at Green Hills
Country Club by Women's League of the Muncie Symphony Orchestra. Dessert will
be pastries created by the pastry chef of the Cafe Heidelberg in Indianapolis,
to carry out the theme of the Women's League event, "Fashions Internationale.:
The chef, who graduated in 1960 after studying since 1957 at Berufsschule fuer
das Nahrungsgewerbe, a business school for the food trade at Karlsruhe, Germany,
was affiliated with Konditorei-Cafe Schwarz at Karlsruhe. He has been pastry
chef at the El Dorado Lodge in Tucson, the Hotel El Dorado in Sacramento, Calif.,
the private Town and Country Club in San Francisco, the lodge at Smuggler's
Notch, Stowe, Vt., the Statler-Hilton Hotel in Boston and Carl Hoople's restaurant
and night club in Baldwin, Long Island, N.Y. He won the Indiana Restaurant Association's
grand award in culinary art, the gold award and gold medal plus four firsts
in Concept in Foods in the National Culinary Art Festival at the Palmer House
in Chicago, the Food Service Executive Association president's award and grand
merit award in the Culinary Arts Festival in Cincinnati, and prepared a 24-foot
pastry table in the U.S. Senate Office in Washington, D.C., in 1968 for a special
senatorial party.
Picture

Pastry Pizazz' Seen At Decorative Living
Fort Wayne Journal-Gazette
Thursday, November 19, 1970
By Anna Marie Horney
Juergen Jungbauer, a German pastry chef, presented "Pastry Pizazz" to the Fort
Wayne Decorative Living series Wednesday at the Fort Wayne Art Institute as
a demonstration of his skills.
"J.J.," as he is called, is the owner of the Cafe Heidelberg in Indianapolis
where he strives to bring a bit of the "continent" to Americans. His shop is
similar to European coffee houses and follows the style set by his European
forefathers. He distinguishes the word "bakery" from "pastry" by saying, "bakery
and pastry are tow different things. Pastry shops in Europe are called confectionary
and we do not bake breads of any kind. The pastry chef and bakers are rivals."
"Pastry shops sell cake by the slice and the same cake is never seen twice.
In this way, people buy slices of a variety of cakes. Americans stick to chocolate
and cheese cake. Pastry chefs are ambitious to outdo the next one."
Jelly Cake
In the first of J.J.'s two cake demonstrations, he prepared a jelly roll cake.
The jelly roll itself was filled with apricot jam and cut into thin slices to
line the cake pan. After lining the pan tightly, slices of sponge cake were
used to layer it, alternating layers being whopped cream. Thin slices such as
this were achieved by setting the cake a distance up from the tabletop and taking
a long sharp knife cutting through, holding the knife perfectly horizontal.
Once the desired height of the cake was acquired, an apricot glaze was spread
over the top and around the sides to keep the jelly roll from drying. The cake
was finished off with regular cake glaze which sealed the pores of the cake
and did not soak in to make the texture soggy. Toasted almonds were pressed
against the sides and roses were demonstrated to add the final touches to the
top.
German fruit cake was the next task for J.J. Made of a short pastry dough, the
sponge cake was cut into tow layers with a French pudding as a filling in between.
Fresh fruit such as bananas, peaches, grapes, cherries, apricots, and pineapple
were used to decorate the top. Again apricot jam was used to prevent the fresh
fruit from drying out, and the sides were covered with toasted almonds. Fruit
provides eye appeal.
The speaker told the audience that in Germany the students only go to school
for eight years before they decide what occupation they want to undertake. This
would make the students 14 years old when choosing a profession. "By going out
into the world you develop your own initiative and gain knowledge. If you learn
an job in one place and don't move on, you never learn variety," he stated.
Talent Discovered
Since coming to the United States, this 27-year-old pastry artist has worked
on both the East and West coasts. In his career he has used his skills in about
25 different places. He became a pastry chef in the army after they discovered
his talent, but first he was assigned to finance school.
During his career he has displayed his work at culinary art shows and has won
many trophies and blue ribbons. Color slides were shown of some of his masterpieces,
one of which was a sugar structure of the Eiffel Tower. This particular work
took approximately 400 hours. The blueprints for the structure were sent form
California, after which a wooden model had to be made to use as an example.
All of this entailed about four months of hard work.
1 Picture (Culinary Creations - Mrs. Arnold Huge and Juergen Jungbauer are pictured
above with a sample of Mr. Jungbauer's pastry creations. He was the guest speaker
for the Decorative Living series Wednesday at the Fort Wayne Art Institute.)
Picture

Fort Wayne News-Sentinel
Decorative Living Program
Mouths Drool at J.J.'s Pastries
Wednesday, November 18, 1970
By Joan Wheatley (News-Sentinel Staff Writer)
He came to America because "I wanted to live here." He loves Americans - and
do they ever love his pastries! Yum-m-mie! Lucky the Decorative Living members
who got to sample the goodies after pastry chef Juergen Jungbauer prepared them
during this morning's program at the Art Institute.
After studying in Karlsruhe and working in Europe, J.J. visited America while
sailing as confectioner on the Hamburg-American Lien. He decided to come back.
When he did, he found we think it strange for a man to change jobs frequently.
Europeans thing it is more educational. We think bakers make bread, pies, cakes
and cookies. Europeans fight for individuality of guilds. "I/ve never made a
bread in my life," said the pastry chef as he deftly twirled a thick cake on
the table, slicing it into very thin layers with knife parallel to table. We
think a cafe is an old, rundown place. Europeans think it is a coffee house
where they buy delicacies to sit and enjoy or take home. To all our odd reactions,
J.J. said, "Nein-to heck with it," and went his own way, proving his point that
we can support a coffee shop in Indianapolis, the Cafe Heidelberg; that we can
be charmed by a pastry chef telling us a few tricks of his trade; that we can
just look at exquisitely decorated pastries and have our mouth water. J.J. opened
the program by demonstrating "how easy" it is to make a cherry roll. The flat
cake was baked and rolled around apricot filling. This he sliced, lining a cake
pan, bottom and sides. The center was filled with a creamed mixture - to replace
the whipped cream he avoids using on stage. After it set, the whole was turned
upside down and glazed, to seal the cake from a potential soggy consistency.
Then it was decorated with sugar rose, stems and leaves, which the audience
was not convinced would be as easily done at home. As he demonstrated, Chef
Jungbauer talked about European conditoreis - of confectioneries - where one
can spend 12 hours preparing a confection. It includes making fillings of chocolate
or jam, preparing cakes, whipping cream, toasting almonds and cocoanut, glazing,
coloring and squeezing out flowers, as well as baking.
A German fruit cake, J.J. declared, "is as easy as eins, zwei, drei." Made with
1 pound sugar, 2 pounds butter and 3 pounds flour, it is called the "1,2 3 cake."
between layers, the chef added apricot jam and vanilla pudding. That was simple,
it seemed. He made the decorative arrangement seem simple, too, giving away
his trick of arranging the fruit on top. "Don't slice a banana, then pick up
each piece and arrange," he said, illustrating a better technique. He cut a
banana at a slant, quickly going chop, chop, chop. But he left a small portion
next to the cutting board unsliced, carefully placed in his palm and gently
flattened it, like a roll of pennies. The slices react like falling dominoes
and presto! - they are in perfect formation for edging the cakes.
Bananas were used to top a cake to mark the portions, "In an European conditorei,
don't think a slice is too small," he cautioned. They are very rich, "and that
is why our women are fat... but we don't mind," he explained. Between the bananas
he added cherries. A pineapple slice went onto the center. Tangerine sections
surrounded it and other filled the spaces. All was glazed - with a jelly substance
not easily duplicated and not used by Americans. It keeps fruit from darkening
and adds a glisten. It protects the cake from excessive drying. It is a bond
to hold the toasted cocoanut patted around the sides. It looks almost too good
to eat.
Slides were shown demonstrating Juergen Jungbauer's abilities with marzipan
and almond paste. An amazing one was the picture of a scale model Eifel Tower,
taking years to plan and four months to make. He has created confectionery school
rooms, complete with teacher and pupils, wedding cakes for 400 people, and a
golf green with players and clubs. J.J.'s amusing talk and his confections are
changing Americans' thinking. At the coffee, in the Art Museum, Decorative Living
members sampled the wares. Reports are that the museum is covered with whipped
cream and crumbs from the goodies.

Fort Wayne News-Sentinel
Decorative To Taste Pastries, Talk By Chef Jurgen Jungbauer
Friday November 13, 1970
"Berufsschule fuer das Nahrungsgewerbe" is a large mouthful for Americans, not
half as good as the pastries made by the s c h o o l's graduate, Juergen L.
Jungbauer, who will give the Wednesday program for Decorative Living. The words
indicate the German-born pastry chef has a degree from the business school for
food trade. After hearing him speak at 9:30 a.m., at the auditorium of the Art
Institute, Decorative members may judge for themselves the merits of taking
the course, including mathematics and cooking, as they sample Chef Jungbauer's
pastries served at the coffee in the Museum of Art.
He will bring the pastries from his Cafe Heidelberg, Indianapolis. The 27 year
old naturalized American was born in Karlsruhe, Germany, and worked in Europe
until 1963. He studied at a technical school in his native city, meanwhile taking
the required practical training at a konditorei, Cafe Schwarz. Receiving his
diploma, he became "pastryman" in Munich, in charge of confections, pralines
and almond and sugar centerpieces at the Cafe Hans Brameschuber. He later became
confectioner on the S.S. Hanseatic, of the Hamburg American Line.
Jungbauer started his life in the U.S. as pastry chef in a Long Island restaurant,
continuing as assistant and chef in Boston, Vermont, California and Arizona
hotels, lodges and country clubs. In the Army, he was sergeant in charge of
the Officers Club's pastries at Ft. Benjamin Harrison. The chef has demonstrated
his culinary skill and decorating abilities on T.V., appearing on "Around the
Town," and elsewhere, including a show on WANE. He gives illustrated programs
to civic groups, women's organizations, school classes, home economic teachers
and restaurant managers. He has also taught pastry and cake classes at Purdue
University, Indianapolis and Fort Wayne and at the Blueflame Cooking School,
Terre Haute. His classes have had as many as 1,000 persons.
Jungbauer participated in the international competition in Frankfurt, Germany
in 1968, preparing marzipan at work and cakes for the U.S. Culinary Olympic
Team. Among the pastry chef's honors in the President's Award of the 1968 Food
Service Executive Association and the Grand Award in Culinary Arts, '67, of
the Indiana Restaurant Association. He was selected to prepare the sweet table
and cake decoration when Pres. Nixon visited Indianapolis last February and
also had prepared a 24 foot pastry table for a special Senatorial Party in Washington,
D.C.
Cafe Heidelberg is a bakery-coffee bar, an European type coffee house. The Pendleton
Pike store has an old world atmosphere which attracts customers from as far
as 80 miles away. Jungbauer fills orders for special pastries, specializing
in European cakes and tortes. Coffee and lunch is served at a coffee bar or
at round tables. It is considered a status symbol to have a wedding cake decorated
by Juergen Jungbauer. The pastry chef will discuss making and decorating pastries.
He is pictured putting the finishing touches on a 200 pound wedding cake.
The after-lecture coffee will be of particular interest as members of Decorative
Living sample the Cafe Heidelberg pastries. Coffee hostesses are the Mmes. B.C.
Hammer, John Hoog, Daniel Ungrodt and Allan Wasson. On the Hospitality committee
are Mrs. James Lawson, Mrs. Joel Salon and Mrs. Jay Schumaker.
1 Picture

Banner-Graphic, Greencastle, Indiana
Extension Homemakers Achievement Day
Friday, October 16, 1970
Two hundred twenty Homemakers and guests attended the annual Achievement Day
of Extension Homemakers Clubs on Wednesday, October 14th at the 4-H Community
Building. Mrs. William Perkins of Roachdale, county president of Putnam County's
Extension Homemaker Council welcomed members and guests and told of the clubs'
many achievements in 1970. Mrs. Jack Torr of Madison Township, first vice-president
of the Council served as program chairman.
Highlighting the day's activities was a demonstration by Juergen Jungbauer,
twenty-seven year old pastry chef from Indianapolis. The German born and trained
young man operates a coffee-bar in Indianapolis, teaches gourmet cooking classes
and caters special events. He entertained the audience of women and Home Economics
classes from Greencastle High School with his skill and ability to create beautiful
pastries and also with his humorous comments. His appearance was sponsored jointly
by the Homemakers Council and the Indiana Gas Company.
1 Picture

Greencalste, Indiana
Friday, October 2, 1970
Prize-Winning Pastry Chef Featured At County Homemakers Achievement Day October
14
Putnam county Extension Homemakers are planning their Annual Achievement Day
on Wednesday, October 14, at the 4-H Community building at the Putnam County
Fairgrounds north of Greencastle on Ind. 43
A special feature of the afternoon will be a demonstration by Juergen L. Jungbauer
of Indianapolis. Mr. Jungbauer is a German-trained pastry chef, who teaches
classes on his unique culinary art. Awarded many prizes during his young career,
he was selected to prepare the sweet table and cake decoration for President
Nixon's visit to Indianapolis in the spring of this year. The morning session
of the Achievement Day program will include entertainment by the County Choral
Club and the Four Girl Kitchen Band. Recognition will be given to Honor Clubs
and 100 percent members. Luncheon will be served at noon and all club members
and guests should make reservations with club presidents or at the county Extension
Office by October 8. Only 27 years old, Mr. Jungbauer is expected to present
an interesting as well as educational demonstration during the afternoon program.
His recent employment has included the position of pastry chef at the Fort Benjamin
Harrison Officer's Club in Indianapolis, the El Dorado Lodge in Tucson, Arizona,
and the private Town and Country Club in San Francisco. Mr. Jungbauer has demonstrated
his skills in decoration and culinary art work eight different times on the
Jim Gerard television show "Around the Town" in Indianapolis and was twice a
guest on Carolyn Churchman's Radio "Breakfast at the marrot" morning show.
He has given countless demonstrations for civic groups, women's organizations,
school classes, home economic teachers, restaurant managers and gave a winning
demonstration at the Indiana Restaurant Association's Culinary Arts Show at
the Indiana State Fairgrounds in 1968. Mr. Jungbauer also prepared several special
marzipan art work and cakes for the U.S. Culinary Olympic Team to be taken to
the International competition in Frankfurt, Germany, in the fall of 1968.
The committee planning the event includes Mrs. William Perkins, chairman; Mrs.
jack Torr, Mrs. Roy Haddon and the Pleasant Gardeners Club; Mrs. Jerry Rowings
and the Better Homes Club, Mrs. Alden Weber and the Brick Chapel Club and Mrs..
Edgar McGaughey and the Rustlers Club.
1 Picture (Juergen Jungbauer, prize-winnig pastry chef, will present a demonstration
during the afternoon session of the Extension Homemakers annual Achievement
Day October 14, at the community Building at the Putnam County Fairgrounds.
The 27-year-old professional chef has an impressive background of awards to
his credit.)

THE INDIANAPOLIS STAR
Luncheon To Be Part Of Food Exhibition
Wednesday, September 23, 1970
Women attending Indiana's Midwest Food Exhibition at the Indiana State Fairgrounds
will be entertained by a champagne luncheon next Wednesday in the Quality Motel
North. pastries will be made for the occasion by Jurgen Jungbauer, a past grand
award winner in the Indiana Restaurant Association's culinary arts competition.

Columbus Republic
'JJ' Overwhelms with Skill, Calories
1970
By Charlotte Sellers
You could see the calories piling up layer on layer... cake slices, pudding,
jellies, fruits, nuts, icing... but even a weight-watcher's only thoughts would
have been "What a way t go!"
Whipping up the high-calorie fantasies at Southside junior high school Monday
night was Juergen L. Jungbauer, a 27-year-old German native who now operates
his own German bakery in Indianapolis.
Using a wet knive to cut a jelly role into slices a quarter-inch thick, the
expert baker pronounced his name for his listeners but then added, "Nobody can
pronounce that so they call me JJ."
His listeners were personnel of Bartholomew Consolidated School cafeterias,
along with their guests from within the school system. Mrs. William Baker, supervisor
of food services for the School Corporation, said the Monday demonstration of
how to put finishing touches on pastries was the last of a series of workshops
taught by Mr. Jungbauer.
In the other workshops in the school kitchen, the pastry chef showed the cafeteria
employees how to mix cakes from basic ingredients, adding his own little tricks.
Rummaging in his boxes of ingredients on tables behind him Monday night, Chef
Jungbauer explained in his accented English that he has been in the United States
six years. He served two years as pastry chef at Fort Benjamin Harrison officers'
club in 1968 and 1969 and now operates his own shop, the Café Heidelberg.
At a business school for food trade in his native Karlsruhe, Germany, Mr. Jungbauer
studied mathematics, bookkeeping, and technical and theoretical knowledge about
pastries. At the same time he was taking courses in a technical school to learn
"practical and decorative confection usage."
That usage came through in impressive style as the chef placed the jellyroll
slices around the bottom and sides of a pan, stuffing the empty spots with smaller
bits of the roll.
He sliced a cake the hard way (into quarter-inch slices from the top of the
cake) and then placed the layer on top of the filling he already had spread
over the jelly roll rings.
A filling of vanilla pudding was spread on top of the layer with another cake
layer added on top of the pudding. When the layers reached the top of the vertical
jelly roll rings, the baker put a sheet of metal on top, inverted the pan, removed
the pan and the wax paper lining and... voila!
There it was, leaving the women watching "oohing" and "aahing." The pinwhirl
stripes of the jellyroll formed a solid covering around the cake and pudding
layers. Then little dots of whipped cream were centered in the outside circles.
Around the bottom he spread some apricot jam and slapped crushed nut onto the
jam for the finishing touch.
Cakes are sold slice by slice (the hard way) in European bakeshops and the customer
picks out the layers of cakes he wants combined into the torte. The women gather
for their brunches or tea and eat the pastries while they drink their coffee,
Mr. Jungbauer explained.
With maddening ease the chef then went on to fashion frosting rosebud in seconds
and dash out leaves and stems beside them on a cake top.
Noticing the low comments of admiration from his audience, the chef looked up
in his half-bold, half-shy way and asserted that unless the roses were made
just right, most of them looked like cabbage heads anyway.
"If nothing works out, you can call them carnations," he said. Humor was spread
nearly as thick as frosting during the demonstration.
On his next cake Mr. Jungbauer added a covering of fruit on top of the last
vanilla pudding layer. Banana slices, apricots, dark and light cherries, grapes,
mandarin orange slices arranged in a symmetrical design were glazed with a special
glaze to give them "more eye appeal"... and suddenly there was another completed
cake.
But, the baker added sadly, cakes like that do not sell in his shop.
"Things in Europe are a little creamy... and fattening," Mr. Jungbauer said.
"Cherry or apricot pie never would make it in Europe no matter how good they
are.
"American tastes are different than European," he said. "The inexperienced persons
who have not traveled are afraid to buy something different, afraid to try something
because they don't know whether to start at the top or the bottom to eat."
Slides of other confections made by Mr. Jungbauer were shown after the demonstration.
They included abstract art cake, all in white frosting, which Mr. Jungbauer
baked for the recent opening of the Museum of Art in Indianapolis.
Also shown were an Eiffel tower cake several feet high, a circus cake with a
different expression on each character's face, a carriage and horses confected
of sugar and many others. Many were prize winners in art baking competitions.
The baker said he likes to put humor in his creations and considers himself
an artist (his decorations bear witness for him). He specializes in art work
in his shop, Café Heidelberg in Indianapolis, and never makes such boring things
as pies or doughnuts. He also collects antiques connected with baking and displays
them in his ship.
Calorie-caution thrown aside and forgotten, the women in the audience Monday
looked over Mr. Jungbauer's handiwork in the school cafeteria, then selected
several samples from among the dozens of the pastries. Calories, yes, but...
what a way to go!
2 Pictures

The Speedway Flyer Journal, Indianapolis
Gourmet Pastry Class
Thursday, May 7, 1970
The preparation of fine German pastries is an art and a tradition in some homes
and a hystery in others. For those who would like to learn the tricks in creating
these specialties, a non-credit course at the IUPUI 38th Street Campus has been
scheduled to start May 5 and continue for three Tuesday evenings.
Mr. Juergen Jungbauer, who operates Cafe Heidelberg Coffee bar in Indianapolis,
will instruct the course in the old world art of practical and decorative pastry
making.
"Gourmet Pastry Preparations" will include demonstrations on the creation of
cakes, pastries, puddings, tarts and various European pastry specialities. Mr.
Jungbauer, who has won many international awards in his field, will prepare
the desserts in class and have samples and recipes available for the enrollees.
Enrollment in the course is limited to 30. The fee is $20. Picture

Indiana University - Purdue University at Indianapolis
Gourmet Pastry Preparation
May 1970
Fine German pastries are a tradition and a specialty of many gourmet cooks,
not only at holiday time, but for special occasions throughout the tear.
In this continuing Education course, Mr. Juergen Jungbauer brings enrollees
a wealth of international knowledge in the old world art of practical and decorative
pastry preparation.
Mr. Jungbauer will demonstrate the creation of cakes, pastries, puddings, tarts,
and various European pastry specialties. His clear and simplified instructions
remove the mystery surrounding this preparation. For the hostess who is looking
for new treats for her guests, the host who likes to concoct his own epicurean
specialties in the kitchen and the housewife who enjoys creating tempting desserts
for her own family and friends, this course will provide some interesting new
ideas.
Mr. Jungbauer has won many international awards in his field. Following his
discharge from the army in July, 1968, he opened Cafe Heidelberg, his own coffee
bar and pastry shop. Picture

The Suburban & Lawrence Journal
Jungbauer To Teach Pastry Course
Thursday, April 23, 1970
The preparation of fine German pastries is an art and a tradition in some homes
and a mystery in others. For those who would like to learn the tricks in creating
these specialties, a non-credit course at the IUPUI 38th Street Campus has been
scheduled to start May 5 and continue for three Tuesday evenings. Mr. Juergen
Jungbauer, who operates Cafe Heidelberg Coffee bar, 7625 Pendleton Pike, Lawrence,
will instruct the course in the old world art of practical and decorative pastry
making. "Gourmet Pastry Preparation" will include demonstrations on the creation
of cakes, pastries, puddings, tarts and various European pastry specialties.
Mr. Jungbauer, who has won many international awards in his field, will prepare
the desserts in class and have samples and recipes available for the enrollees.
Enrollment in the course is limited to 30. The fee is $20. Details are available
through the continuing education office of IUPUI 38th Street Campus, 1201 East
38th Street, or by calling 923-1321. Picture

The Indianapolis News
Don't Quote Me
Monday, April 6, 1970
by David Mannweiler
Juergen Jungbauer, who operates the Cafe Heidelberg Coffee Bar in Indianapolis,
will offer a noncredit course in the old world art of practical and decorative
pastry making at Indiana University-Purdue University at Indianapolis' 38th
Street Campus, starting on May 5. A $20 fee will be charged for the course,
which continues three Tuesday evenings.

Indianapolis Star
Tasty Tryout
Thursday, March 5, 1970
A pretzel preview was one of the fringe benefits enjoyed by members of the West
Group of the Women's Symphony Committee this week. Tasting the wares of baker
Juergen Jungbauer (right) who will bake pretzels on the spot at the group's
Rathskeller Festival on the Mall at Lafayette Square Saturday night are Mrs.
George F. DeFabis (left) and Mrs. Robert T. Simonson. The concert by and for
the Indianapolis Symphony Orchestra will begin at 9 o'clock on the mall.

Indianapolis Star News
Decorative To Taste Pastries, Talk By Chef
February 30, 1970
"Berufsschule fuer das Nahrungsgewerbe" is a large mouthful for Americans, not
half as good as the pastries made by the school's graduate, Juergen L. Jungbauer,
who will give the Wednesday program for Decorative Living. The words indicate
the German-born pastry chef has a degree from the business school for food trade.
After hearing him speak at 9:30 a.m. at the auditorium of the Art Institute,
Decorative members may judge for themselves the merits of taking the course,
including mathematics and cooking, as they sample Chef Jungbauer's pastries
served at the coffee in the Museum of Art.
He will bring the pastries form his Cafe Heidelberg, Indianapolis. The 27 year
old naturalized American was born in Karlsruhe, Germany, and worked in Europe
until 1963. He studied at a technical school in his native city, meanwhile taking
the required practical training at a Konditorei, Cafe Schwarz. Receiving his
diploma, he became "pastryman" in Munich, in charge of confections, pralines
and almond and sugar centerpieces at the Cafe Hans Brameschuber. He later became
confectioner on the S.S. Hanseatic, of the Hamburg American Line. Jungbauer
started his life in the U.S. as pastry chef in a Long Island restaurant, continuing
as assistant and chef in Boston, Vermont, California and Arizona hotels, lodges
and country clubs. In the Army, he was sergeant in charge of the Officers Club's
pastries at Ft. Benjamin Harrison. The chef has demonstrated his culinary skill
and decorating abilities on T.V., appearing on "Around the Town," and elsewhere,
including a show on WANE. He gives illustrated programs t civic groups, women's
organizations, school classes, home economic teachers and restaurant managers.
He has also taught pastry and cake classes at Purdue University, Indianapolis
and Fort Wayne and at the Blueflame Cooking School, Terre haute. His classes
have had as many as 1,000 persons. Jungbauer participated in the international
competition in Frankfurt, Germany in 1968, preparing marzipan art work and cakes
for the U.S. Culinary Olympic Team.
Among the pastry chef's honors is the President's Award of the 1968 Food Service
Executive Association and the Grand Award in Culinary Arts, '67, of the Indiana
Restaurant Association. He was selected to prepare the sweet table and cake
decoration when Pres. Nixon visited Indianapolis last February and also had
prepared a 24 foot pastry table for a special Senatorial Party in Washington,
D.C. Cafe Heidelberg is a bakery, coffee bar, an European type coffee house.
The Pendleton Pike store has an old world atmosphere which attracts customers
from as far as 80 miles away. Jungbauer fills orders for special pastries, specializing
in European cakes and tortes. Coffee and lunch is served at a coffee bar or
at round tables. It is considered a status symbol to have a wedding cake decorated
by Juergen Jungbauer. The pastry chef will discuss making and decorating pastries.
He is pictured putting the finishing touches on a 200 pound wedding cake. The
after-lecture coffee will be of particular interest as members of Decorative
Living sample the Cafe Heidelberg pastries. Coffee hostesses are the Mmes. B.C.
Hammer, John Hoog, Daniel Ungrodt and Allan Wasson. On the Hospitality committee
are Mrs. James Lawson, Mrs. Joel Salon and Mrs. Jay Schumaker.
1 Picture

The Suburban & Lawrence Journal
The Cafe Heidelberg
Thursday, February 5, 1970
The people of Lawrence who have not yet visited the Cafe Heidelberg, Bakery&
coffee Bar, located at 7625 Pendleton Pike in Indianapolis, have a surprise
in store when they step into the immaculate display room and see such items
as Delicately Decorated Pastries, Fruit Tartlets, Fragile Meringues, Assorted
French Pastries, French Type Sweet Rolls, Dainty Cookies and a variety of Breads.
Juergen L. Jungbauer, the justly proud owner of the Cafe Heidelberg, has brought
to this area Fine German Pastries, which have received awards from both European
and American Festivals. His "art Work in pastries" is beyond compare and he
has a fine collection of trophies for his work with pastries. Mr. Jungbauer
is ably assisted by Carl Ziegler, his Pastry Chef. The two lovely ladies who
so pleasantly greet and serve you are Irma Colley and Ingrid Beckman, who are
attractively attired in authentic German costumes. It is fast becoming a "status
symbol" to consult with Juergen Jungbauer about Wedding Anniversary, Birthday
Cakes or Centerpieces for any special occasion. A phone call to 547-1230 will
assure you of the very finest in baking goodness. Call today! Picture

THE INDIANAPOLIS STAR
January 10, 1970?
1 Picture
A bit of This - Mrs. E. L. Smith, president of the Indianap9oils chapter of
Executives' Secretaries Inc., gets special service from chefs Juergen Jungbauer
from the Heidelberg Bakery and Gift Shop (left) and Frank Mueller (right) at
the special Firm Night held last evening at the Holiday Airport Inn and hosted
by Citizens Gas and Coke Utility. (Star Photo).

Pastry Pizazz' Seen At Decorative Living
Fort Wayne Sentinel, Indiana
JAN 1970 ?
By Anna Marie Horney
Juergen Jungbauer, a German pastry chef, presented "Pastry Pizazz" to the Fort
Wayne Decorative Living series Wednesday at the Fort Wayne Art Institute as
a demonstration of his skills.
"J.J.," as he is called, is the owner of the Cafe Heidelberg in Indianapolis
where he strives to bring a bit of the "continent" to Americans. His shop is
similar to European coffee houses and follows the style set by his European
forefathers. He distinguishes the word "bakery" from "pastry" by saying, "bakery
and pastry are tow different things. Pastry shops in Europe are called cofectionary
and we do not bake breads of any kind. The pastry chef and bakers are rivals."
"Pastry shops sell cake by the slice and the same cake is never seen twice.
In this way, people buy slices of a variety of cakes. Americans stick to chocolate
and cheese cake. Pastry chefs are ambitious to outdo the next one."
Jelly Cake
In the first of J.J.'s two cake demonstrations, he prepared a jelly roll cake.
The jelly roll itself was filled with apricot jam and cut into thin slices to
line the cake pan. After lining the pan tightly, slices of sponge cake were
used to layer it, alternating layers being whopped cream. Thin slices such as
this were achieved by setting the cake a distance up from the tabletop and taking
a long sharp knife cutting through, holding the knife perfectly horizontal.
Once the desired height of the cake was acquired, an apricot glaze was spread
over the top and around the sides to keep the jelly roll from drying. The cake
was finished off with regular cake glaze which sealed the pores of the cake
and did not soak in to make the texture soggy. Toasted almonds were pressed
against the sides and roses were demonstrated to add the final touches to the
top.
German fruit cake was the next task for J.J. Made of a short pastry dough, the
sponge cake was cut into tow layers with a French pudding as a filling in between.
Fresh fruit such as bananas, peaches, grapes, cherries, apricots, and pineapple
were used to decorate the top. Again apricot jam was used to prevent the fresh
fruit from drying out, and the sides were covered with toasted almonds. Fruit
provides eye appeal.
The speaker told the audience that in Germany the students only go to school
for eight years before they decide what occupation they want to undertake. This
would make the students 14 years old when choosing a profession. "By going out
into the world you develop your own initiative and gain knowledge. If you learn
an job in one place and don't move on, you never learn variety," he stated.
Talent Discovered
Since coming to the United States, this 27-year-old pastry artist has worked
on both the East and West coasts. In his career he has used his skills in about
25 different places. He became a pastry chef in the army after they discovered
his talent, but first he was assigned to finance school.
During his career he has displayed his work at culinary art shows and has won
many trophies and blue ribbons. Color slides were shown of some of his masterpieces,
one of which was a sugar structure of the Eiffel Tower. This particular work
took approximately 400 hours. The blueprints for the structure were sent form
California, after which a wooden model had to be made to use as an example.
All of this entailed about four months of hard work.
1 Picture (Culinary Creations - Mrs. Arnold Huge and Juergen Jungbauer are pictured
above with a sample of Mr. Jungbauer's pastry creations. He was the guest speaker
for the Decorative Living series Wednesday at the Fort Wayne Art Institute.)
Picture

Baking for Profit, National Bakers Magazine
From American Culinary Olympics to the Cafe Heidelberg
July-August, 1969
Juergen Jungbauer features fine German pastries in new Indianapolis Coffee Bar
Young, German-trained Juergen Jungbauer is planning to develop his bakery-coffee
bar in Indianapolis along the lines of a European-type Coffee House. This means
that customers will receive quick "in-and-out" service. And if anyone can pull
this off successfully, it will be this 26-year-old pastry chef who received
his discharge from the Army late last year. He has an impressive work record
as a pastry chef and has already garnered a prize collection of trophies for
his work with pastries.
As an associate member of the winning American Culinary Olympics team that included
Edmund Gass, executive chef of the King Cole Restaurant and Hubert Schneider,
executive chef, Airport Holiday Inn, Juergen baked and decorated the three cakes
taken to Germany.
A partial listing of his credits reads as follows: Indiana Restaurant Association's
Grand Award in Culinary Arts in 1967; Grand Award & Gold Medal in "Concept in
Food" Culinary Arts Festival, Chicago, 1968; the Food Service Executive Association's
president's Award and numerous plaques and ribbons in various categories in
1968; and the Grand Merit Award, Culinary Art Festival, Cincinnati, 1968. Vivian
Pearson, TV personality, recently interviewed Jungbauer on her show in Greenfield,
Indiana.
Old World Atmosphere
In remodeling the building at 7625 Pendleton Pike ( a former bakery), Juergen
Jungbauer used a German-Bavarian theme that clearly defines the products and
service now available. The change is something that he, himself, describes best.
"When we opened our store, milk sales dropped from 900 to 100 quarts. In place
of milk and bags of donuts, we're selling French and German pastries. Our clientele
now includes individuals , organizations and businesses desiring the specialized
services we are able to offer."
Customers come form 70 to 80 miles away to place orders for special pastries.
In this respect, "word-of-mouth" advertising is working profitably for Jungbauer.
He also uses 15-second spot announcements each week on Radio WFMS in Indianapolis...
publicizing his products and service to a wide age range of potential customers.
Some sixty types of European cakes, or tortes, are baked and displayed interchangeably.
Each tote cuts into 16-18 slices. This specialty sells by the cake or for 45-70
cents per slice. It may be consumed on the premises with a steaming cup of full-bodied
coffee.
The display cases which extend down a good portion of the right wall and partially
across the back wall are filled with colorfully and delicately decorated pastries.
There are fruit tartlets, assorted French pastries, fragile meringues shaped
like swans and a large display of dainty cookies. Something new to area customers,
ice cream cups are packaged in clear plastic containers, shaped somewhat like
champagne glasses. French-type sweet rolls and a variety of breads round out
a day's offering. Very Gumittlich! Coffee and lunch trade is seated either at
the round tables near the front or at the coffee bar located along the left
wall at the rear. The tow very attractive sales ladies, Hildegard Essler and
Ingrid Beckman, are dressed in German costumes. Besides handling pastry and
coffee bar sales, they add a convincing note of authenticity to the European
Coffee House concept.
As the coffee bar business develops, Juergen Jungbauer plans to offer cold plates
reminiscent of those served in Europe. He will feature a variety of open face
sandwiches, German potato salad and brats... this kind of fare.
Open display racks, set at an angle and, mid-way along the left wall, are stocked
with a wide variety of imported foods.
Juergen is not depending solely on walk-in trade. He supplies restaurants and
clubs with pastries and is working up a profitable party and wedding cake business.
In fact, it's getting to be a "status symbol" to have a cake decorated by Juergen
Jungbauer. He supplies Fort Harrison on a regular basis with orders of 300-400
pastries.
Everything about the Heidelberg Cafe appears to be authentic from the Whipped
Cream on the tortes to the antique cookie molds (from Germany) on the walls.
For a young European-trained pastry chef, Juergen Jungbauer has a remarkable
grasp to the American way of doing business. It's entirely possible that he
has the format already developed for a future chain of European-type Coffee
Houses that stand an excellent chance of catching on with the American public.
Picture

Woman's Department Club Bulletin
Terre Haute, Indiana, March 1, 1969
On Friday, march 14 the Woman's Department club will enjoy an unique experience
in the "Gourmet Touch", a program informing us of the ways to prepare French
pastries, cakes, ice creams, and ice carvings. Plus this unusual demonstration
will be the youth and experience of a very excellent chef, Mr. Juergen L. Junbauer.
Mr. Jungbauer is from Karlsruhe, Germany, and very young at the age of twenty-five,
to have made such a prominent place in his field of endeavor. He started his
studies in a business school for food trade at the Berufsschule fuer das Nahrungsgewerbe
in Karlsruhe in April 1957. During his studies of 1957-60, he also attended
the Fachschule der Konditoren Innung, a technical school for practical and decorative
usage and works, in conjunction with his training at the Cafe Schwartz. After
graduation, he was pastry man at the Cafe Hans Brameschuber in Munich, Germany
for one year, pastry man at Konditorei in Karlsruhe for six months, and as confectioner
on the S.S. Hanseatic of the Hamburg American Lines for one year before starting
his sojourn in the United States which ended with the Ownership of the Heidelberg
Bakery Shop in Indianapolis. His experience in the States starts with Pastry
chef Assistant for one year at the Statler Hilton Hotel in Boston, through Pastry
Chef in four different areas in the country until he was Pastry Chef at Fort
Benjamin Harrison's Officers Club in Indianapolis from October 1966 to July
1968, as a Sergeant in the U.S. Army. Mr. Jungbauer was in Terre Haute recently
when he gave a demonstration for the cooking school. He was introduced to the
school by Mr. Joseph Quinn, vice-president of the Gas Company.
1 Picture (Mary Seller, J.L. Jungbauer, Mary L. Hicks)
(Famous chef to entertain Music Department)

The Terre Haute Star
Pastry Chef To Appear at Cooking School
February 13, 1969
Pastry Chef, Juergen L. Jungbauer, of Karlsruhe, Germany, and now owner of Heidelberg
Pastry Shoppe, Indianapolis, will appear on the stage of the Indiana Theatre,
Thursday, during the Blue Flame Cooking School. He will prepare French pastries
for which he is internationally famous.
Jungbauer has won many awards for his outstanding work in this field. A few
of these include the Indiana Restaurant Association's Grand Award in Culinary
Arts: Grand Award and Gold Medal in "Concept in Food;" Culinary Art Festival
in Chicago; Grand Merit Award; Culinary Art Festival, Cincinnati, Ohio, and
the Food Service Executive Association's President's Award.
Chef Jungbauer will make a guest appearance at the "Gourmets' Glamorous Gas
Galaxy," Wednesday evening. This annual event is sponsored by the Terre Haute
Gas Corporation.
Picture

The Terre Haute Star, IndianaHuge Crowd Flocks To Cooking School
by: Sally Proffit
February 10, 1969
Another capacity crowd is expected to attent the Thrusday morning session of
the citywide Blue Flames Cooking School being cuducted in the beautiful redecorated
Indiana Theater. This year as in the past, the Tribune Star Publishing Co. Inc.,
is presenting the cooking school that is co-sponsered by the Terre Haute Gas
Corp.
By 8:30 a.m. Teusday moring the lobby of the theater was filled with men and
women. Many more sanding in line outside, braving the snow and cold winds. In
fact, it was typical "Cooking School Weather".
Thursday's session will be as rewarding as Wednesday's. Miss Sophie Kay will
prepare elegant desserts that are quick and eas, including breads, vegetables
and entrees, plus patio cooking. This is the second year Miss Sophie has been
our hostess. She is a nationally known home economist and television personality.

Thursday's session of the city-wide Blue Flame Cooking School promises to match
todays session. Pastry chef Juergen L. Jungbauer, who has recieved many outstanding
awards, will prepare several of his international pastry recipes.

INDIANA RESTAURANT ASSOCIATION
IRA Career Booth in the Junior Achievement Fair
February 2, 1996
IRA entered a "Careers in Food Service" booth in this year's Junior Achievement
Fair for the purpose of determining if such Fairs would provide a feasible approach
to interesting youth in careers in the Food Service Industry. IRA's 1967 Culinary
Arts Grand Champion, Army SP/4 Jurgen Jungbauer, volunteered his weekend and
his masterpiece model of the Eifel Tower. The booth was aimed at today's teenager
and hit its mark. Huge hearts and brilliant carnations along with "mod" language
posters helped attract many of the thousands of teenagers who attended the Fair.
Picture 1 text. Specialist Jungbauer obviously enjoys his "recruiting" job as
he explains available scholarship programs to Anna Marie Ryan.
Picture 2 and 3 text. The Eifel Tower made of Marzipan drew more ooh's and aah's
than any other exhibit. Teenagers like the idea that a career in food service
lets them "create" as well as "meet and greet".

Air Force Times,
Army Times,
Navy Times
Master Chef Sculpts With Pastry
January 1, 1969
By Maryhelen Correll
A blue-eyed young pastry chef from Germany gave his career in the food world
a boost while serving with the Army at Fort Benjamin Harrison, Ind. Juergen
Jungbauer recently completed his assignment as an Sp5, sculpting confections
for the Fort Harrison Officers Open Mess. How did the talented Jungbauer get
in the U.S. Army in the first place? He was drafted. (Aliens must register if
they stay longer than six months, and are then subject to the draft.) As a result
of his success in making pastry at Fort Harrison, the master chef is considering
setting up his own pastry business in Indianapolis.
Jungbauer has been on the pastry staffs of the Hilton and Statler hotels and
several famous dude ranches and restaurants in the west. In April, expatriate
Hoosiers in the nation's capital hosted a "Hoosier Festival of Foods" for friends
of Indiana in the Senate Office Building. More than 500 people ooh-ed and ah-ed
over Juergen's fabulous delicacies, which graced a 16 by 30-foot table. The
pastry artist has also made special creations for Governor Nelson Rockefeller
and Mrs. Arthur Goldberg, wife of the U.N. ambassador. Competing against top
chefs in his field, he won the Grand Sweepstakes prize in two Indiana Culinary
Art Festivals, and took most of the gold medals, plaques and trophies offered
by the Executive Chefs Association of the American culinary Arts Festival at
the Palmer House in Chicago. He considers his unique confectionary creations
as art forms. "I see a picture and I sculpt it in sugar," he explained. An eight-foot
sugar Eiffel Tower he created graces the entrance to the Air France Terminal
in Chicago. He did extensive library research before making the scaled, perfectly
balanced wooden model of the tower, which he covered with 90 pounds of powdered
sugar and 160 egg whites. It took over 300 hours of work.
"I like to humanize figures by injecting a little humor into my work," he laughed,
pointing to a hole in the bottom of the shoe of one of his caricatures of an
Army officer. American cake mixes are a boon to the housewife, Jungbauer said,
and he admitted they really are good. He prefers, however, to bake large-scale,
the old-fashioned way, using pounds and quarts for measurements. He works mostly
from a scrapbook of very old German recipes, many of them his grandmother's
which he has updated. So that FAMILY readers can have fund in their kitchens
and impress their neighbors at the next Kaffeeklatsch, Jungbauer has adapted
some of his 200-year-old recipes for home use.
3 Pictures

Fort Sheridan, Illinois
Brief Ceremony Marks Fifth Army Anniversary
Friday, September 13, 1968
A birthday party for the 25-year-old Fifth Army, complete with speeches, distinguished
guests and a huge, two-layer cake, was held at the NNC club Monday. Juergen
Jungbauer, a pastry chef at Fort Ben Harrison officers' open mess, presided
over the cutting of the cake which he had spent six hours preparing. A map of
the 13-state Fifth Army are made form cake icing and a replica of the Fort Sheridan
tower constructed from sugar loaf decorated the cake.
1 Picture Anniversary cake - LTG. John H. Michaelis, commanding general Fifth
Army, and CSM Farrell Graham, command sergeant major Fifth Army, cut the two-layer
25th Anniversary cake honoring the birthday of Fifth Army. SP5 Juergen L. Jungbauer,
pastry chef from Fort Benjamin Harrison and creator of the cake, watches the
cutting. The celebration was held in the Fort Sheridan Noncommissioned Officers'
Open mess.

Fort Benjamin Harrison
Food Convention Winner Gets Commendation Medal
August 23, 1968
Army Specialist 5 Juergen Jungbauer, Fort Harrison's renowned pastry chef, was
awarded the Army Commendation Medal Friday.
Colonel B. Lyle, Deputy Post Commander, made the presentation to Jungbauer who
was separated from military service last week after serving two years. According
to the accompanying citation Jungbauer distinguished himself by outstanding
and exceptional achievements from September 4, 1966 to July 19, 1966, in capacity
of pastry chef, Messing Division, Headquarters, Special Troops. His exceptional
knowledge in the culinary arts coupled with his initiative, dedication and enthusiasm
contributed significantly to the morale of the soldier, in providing tremendous
improvement in pastry baking in the "Consolidated Mess."
Jungbauer was also presented a Certificate of Recognition, first of its kind
ever given, by the U.S. Army Food Service Center, Chicago. It recognized his
professionalism and culinary excellence at the Executive Chef's Association's
"Concept in Food" 1968 Conventional at which Jungbauer took a majority of top
awards. Picture

North East Topics, Indianapolis
Pastry Chef leaves
Two Delicious Years End At Ft. Harrison
August 15, 1968
Ft. Benjamin Harrison - Army Specialist Five Juergen Jungbauer, Fort Harrison's
renowned pastry chef, was awarded the Army Commendation Medal upon his separation
from military service last week, after having served tow years. Colonel B.B.
Lyle, Deputy Post Commander made the presentation, which cited Jungbauer for
"outstanding and exceptional achievements from September 4, 1966 to July 19,
1968, in capacity of pastry chef, Messing Division, Headquarters, Special Troops.
"His exceptional knowledge in the culinary arts, coupled with is initiative,
dedication, and enthusiasm contributed significantly to the morale of the soldier,
in providing tremendous improvement in pastry baking in the Consolidated Mess",
the citation concluded.
Jungbauer was also presented a Certificate of Recognition, first of its kind
ever to be given to the U.S. Army Food Service Center, Chicago. It recognized
his professionalism and culinary excellence at the Executive Chef's Association's
"Concept in Food" 1968 convention, at which he took a majority of top awards.
Jungbauer left Saturday for a visit with his parents in Karlsruhe, Germany.
He plans to return in three weeks to go into business for himself in this area.

Army Digest
Unusual jobs
They add spice to army life
August 1968
Mention "American soldier," and the first thought that usually comes to mind
is the infantryman in battle garb. But in today's complex Army environment,
many men are needed to fill varied roles - not just in supply, training, transportation
and communications but in virtually any type of job in nearly every field of
endeavor. Here are some unusual jobs which add the spice of variety to Army
life:
FRONTPAGE PICTURE features Spec. 5 Juergen Jungbauer

Food Executive
Baking for Profit, Front picture
July-August 1968
Grand Award winner at the Seventh Annual Culinary Arts Show held by the Indianapolis
Branch was Specialist 5 Juergen Jungbauer, U.S. Army, Fort Benjamin Harrison,
Ind. More than 2,000 attended the show. Shown above loaded down with his trophies,
Jungbauer stands in front of his eight-foot spun sugar replica of the Eiffel
Tower, one of the many pastry items that won him the awards. A German citizen
who plans to leave the Army this summer, Jungbauer gathered another armload
of trophies at the National Culinary Arts Festival in Chicago. (U.S. Army photo.)

The Harrison Post
August 23, 1968
The August issue of "Army Digest" features soldiers who are doing "unusual jobs."
You'll no doubt recognize the fellow who is the subject of the artwork... Specialist
5 Juergen Jungbauer, former pastry chef at the Officers' Club. The magazine
took a Fort photo and converted it to a painting for the eye-catcher.
1 Picture

THE HARRISON POST
Flag Day And Army 192nd Birthday Celebration Ceremony
Cake Cutting Ceremony Fort Benjamin Harris
Friday, June 23, 1967
1 Picture
(Left to right) Lieutenant Governor Robert L. Rock, Dr. Elvis J. Stahr, Jr.,
national president of the Association of the United States Army and president
of Indiana University and Indianapolis Mayor John J. Barton Combine to cut the
cake at the invitational reception. Observing the ceremony are (left to right)
Pfc Juergen L. Jungbauer, baker for the Officers' Club, Brigadier General L.B.
Markey, Commanding General of the Finance Center and Colonel E.B. Lyle, Deputy
Post Commander

The Harrison Post, Indiana
Post Pastry Chef Wins 5 Out Of 6
June 7, 1968
Specialist 5 Juergen Jungbauer, Fort Harrison's pastry chef, has done it again...
copped almost all the prizes in "Concept In Food", a national contest sponsored
by the Executive Chefs Association of the American Culinary Arts Festival in
Chicago's Palmer House last weekend.
There he won 5 out of 6 pastry categories, garnering trophies, plaques and gold
medals he can't even describe.
The competition was open to all culinarians, hotels, restaurants, schools, Army-Navy-Air
Force installations, institutions and food processors.
Jungbauer's 8 foot spun sugar Eiffel Tower caught the eye of Air France and
is now gracing its Air France Building in Chicago.
Only last month Jungbauer took the President's Award, two gold "Augies" and
numerous plaques and ribbons in various categories, of the 7th Annual culinary
Arts Festival held at Glendale, April 27.
A German citizen, he will get out of military service this summer.
1 Picture

Fort Sheridan, Illinois
May 31, 1968
Prize Pastries - A display of pastries and sugar creations sculpted by SP5 Juergen
L. Jungbauer, pastry chef at the Fort Ben Harrison officers' club, recently
won a grand prize in the Executive Chefs Association exhibit in Chicago. Specialist
Jungbauer, winner of several such awards, also displayed a replica of the Eiffel
Tower made of 90 pounds of powdered sugar and 260 egg whites.
1 Picture

The Indianapolis Star
Art for the Stomach's Sake
Sunday, April 28, 1968
SP5 Juergen Jungbauer, an Army pastry chef at Fort Benjamin Harrison, displays
awards he won at the seventh annual Culinary Arts Show held yesterday at Glendale
Shopping Center. He won a major share of the show's prizes for his decorated
French pastries and confections. The 8-foot-hight model of the Eiffel Tower
made of sugar was just one of the decorations Jungbauer exhibited. The Indianapolis
branch of the Food Service Executives Association sponsored the show.
Pictures

Fort Benjamin Harrison
Juergen Jungbauer, Fort pastry Chef, was really hobnobbing with the elite last
week in Washington, D.C.
March 1, 1968
Joining members of the Olympic culinary Team, he was flown to the capital, along
with trays and trays of fancy pastries created right here at Fort Harrison,
to stage a "Hoosier Dinner" for the Indiana Society of Washington.
It was the first time that any state had flown in homecooked foods for a festival
in the capital.
On hand to sample Indiana's bounty were Supreme Court.
Juergen had time to converse with White House chef who claims President Johnson
is strictly a "steak and potatoes" man.
It was a great event for everyone and put Fort Harrison in the Washington lime
light for awhile.
Pictures

Indianapolis Star
5 Chefs Feed 500 at Washington DC
Hoosiers Enjoy Colossal Banquet
Friday, February 16, 1968
Washington - Hoosier expatriates in the nation's capital had themselves a colossal
eating bash Wednesday night when a cops of championship Hoosier chefs came to
town. The fabulous gestatory event was sponsored by the Indiana Society of Washington
with its vice-president, Senator Vance Hartke (D.Ind.), and Mrs. Hartke in charge
of the arrangements. Some 500 displaced Hoosiers and a heavy attendance of local
celebrities crowded into the Senate appropriations Committee chamber in the
Senate Office Building for the party. The banquet was prepared under direction
of Chef Hubert Schmieder of the holiday Airport Inn, Indianapolis, captain of
the United States Olympic culinary team.
Assisting were Edmond Gass, executive chef of the King Cole Restaurant, Indianapolis,
also a member of the Olympic team; Robert Justus, chef-manager of the Sarge
Biltz Restaurant, Lafayette; Robert Butts, chef of the Holiday Inn South, Indianapolis,
and SP4 Juergen Jungbauer, pastry chef at the Fort Benjamin Harrison Officers'
Club. Their recipes featured rounds of beef from central Indiana, loin of Hoosier
pork, breast of turkey casserole made of Dubois County foul. Pickles mellowed
in southern Indiana oak barrels, open hearth bakery rolls and country biscuits
and an array repast.
Elaborate decorations, using the Indiana state flag and displaying the five
chefs' awards added to the color. Among the celebrities who joined the Hoosier
for the huge meal were U.S. Supreme Court Justice William O. Douglas and Mrs.
Douglas, Labor Secretary W. Willard Wirtz and Mrs. Wirtz, Housing Secretary
Robert Weaver and Mrs. Weaver, Internal Revenue commissioner Sheldon F. Cohen
and Mrs. Cohen, Undersecretary of the Treasury Joseph W. Barr and Mrs. Barr,
Deputy Assistant Secretary of the Army Arthur Allen and Mrs. Allen and dozens
of members of the Senate and their wives.
Pictures

The Harrison Post
Pastry Artist Kneads No Publicity
February 16, 1968
Specialist 4 Juergen Jungbauer, Fort Harrison's pastry chef, is in the news
again this week.
The Indiana Restaurant Association has recognized him for giving his free time
to help staff its "Career Booth" in the annual Junior Achievement Trade Fair,
held last week in Indianapolis.
Juergen exhibited the 8-foot Eiffel Tower he made last fall for exhibition in
the Culinary Arts Festival of the Midwest Restaurant Show. It, plus other unique
pastry creations, won this talented artist the Sweepstakes Grand prize.
By participating in the Junior Achievement Fair, Juergen was able to talk to
many hundreds of high school students, showing them that the U.S. Army recognizes
and actively encourages the development of trades and skills of all sorts. He
also had a fine opportunity to encourage interested youths to take up the skill
which is "wide open" to the enthusiastic and talented of pastry making.
Trained through the apprenticeship system in his native Germany, Jungbauer,
24, regrets that more young people do not take up this "trade".
"There is a great need for this skill in the U.S. as well as any place in the
world," he comments. "I would like to see schools set up here similar to the
European system to train young people in food crafts."
Wrote Warren Spangle, Executive vice president of the Indiana Restaurant Association,
in a letter accompanying Jungbauer's citation. "By such voluntary and active
participation in community affairs as exemplified by Specialist Jungbauer, officers
and men of Fort Benjamin Harrison, have become an integral part of the greater
Indianapolis community.
Col. B.B. Beck, who made the restaurateurs' certificate of appreciation to Jungbauer,
also added his personal commendations for the chef's accomplishments.
Juergen's delicacies can be sampled regularly at the Fort Harrison Officers'
Club.

The Indianapolis News
Army Chef Is Master Of Art In Food
Thursday, November 9, 1967
It's hard to imagine a more unlikely place for a master pastry chef to find
an outlet for talents, but it's a mutually satisfactory arrangement for Specialist
4 Juergen Jungbauer and the Officers Open Mess at Fort Harrison.
Jungbauer is doing what he was trained for, he loves every minute of it and
he's making a reputations as a pastry chef that my help him do what he wants
to eight months hence, when he completes his tour of duty - that is, open his
own business.
Meanwhile, he pleases the palates of visiting Army dignitaries and other important
officials who have business at the fort.
Army, Navy and Marine personnel will have opportunity tomorrow to view a sample
at the 7 p.m. Armed Services dinner in the Indiana Roof ballroom. From almond
paste, he has re-created the Defense Department seal which will be on view at
the speakers Table, signed with his trademark "JJ."
On display, in the little area he was given to work in, away from the kitchen,
is a circus scene with children and animals cavorting. For this year's retirement
party for Brig. Gen. L.B. Markey, the pastry chef created a cake depicting a
schoolroom with desks, a schoolteacher, who really looked like Markey, and four
pupils - one asleep at his desk. Gen. Markey now is teaching high school in
New Bedford, PA.
"I like to inject a little humor in my work," he said. "Sometimes it's done
with a hole in a suit - anything to humanize the figures."
JJ, a native of Karlsruhe, Germany, made his decision to become a pastry chef
at age 14, the age when all young Germans have to choose a vocation. He completed
the apprenticeship after three years, going to school three days a week and
working three days under close supervision. He came to the U.S. four years ago.
The 24-year-old chef has a scrapbook full of recommendations. "Changing jobs
frequently is a way of learning more about the food business," he said in explanation.
He believes that the European apprenticeship program is a good one. "It gives
a sense of responsibility and of pride in what one's doing," he said. "I remember
when I was working on the SS Hanseatic (the German liner that burned in New
York harbor), I worked under a pastry chef who would not serve anything if it
wasn't perfect. I thought he was too strict and too hard, but now I realize
how much I learned under him."
Several of the special pastries he has made for the Officers mess can be made
at home. One, a 1-2-3-pastry dough, is:
Almond Knacker
1 part sugar
2 parts butter
3 parts flour
The amounts depend on the size of the pan being used. If one would use 1 cup
sugar. 2 cups butter and 3 cups flour, then use 2 eggs. Cream sugar and butter;
blend in flour and beaten eggs. Roll dough out as thin as possible and yet not
too thin to transfer it to pan. Bake at 350 degrees until about half done.
Topping
Currant jelly, orange marmalade or any other with similar tartness
1/2 cup unbeaten egg whites
1 1/2 cups sugar
1/2 pound almonds, sliced
1 teaspoon rum flavoring
Dash vanilla
Cinnamon, as desired
Spread half-baked pastry dough with jelly or marmalade. Combine slightly beaten
egg whites with sugar, almonds, vanilla, rum flavoring and cinnamon. Heat just
to warmness, so that mixture has a milk soup-like consistency. Spread evenly
over the jelly-topped pastry dough. Bake at 350 degrees until golden brown about
20 minutes.

The Indianapolis Star
Army Chef Wins State Restaurateurs' Contest
By Mary Anne butters
Friday, October 13, 1967
With yesterday's Culinary Arts Exhibit as a guide, the United States Army would
be the best fed group in the state.
Not only was the grand prize at the annual exhibit, sponsored by the Indiana
Restaurant Association, won by a chef at Fort Benjamin Harrison - another of
the divisions was won by a culinary artist at the Army Finance Center.
The grand prize winner, described by the judges as "perfect," "excellent," "a
great artist" and a "true discovery in our time," is SP4 Juergen Jungbauer,
a 24-year-old native of Karlsruhe, West Germany.
SP4 Jungbauer, who is still a German citizen, exhibited a variety of pastries.
Among them was a cake with a hand inlaid coating resembling a parquet floor.
Among the tiny individually decorated pastries were several sculpted swans,
made of meringue.
The boyish-looking pastry chef won with a display that took him more than 600
hours to prepare.
With the exception of a 7-foot sugar replica of the Eiffel Tower, detailed sugar
plaques and a miniature candy circus, the hundreds of other pastries are served
at Fort Harrison every week.
Picture

Hoosier Chef, Indiana
October 1967
Picture left to right: Casey Sinkledam, Kitchen's of Sara Lee, Joseph Jungbauer,
Ft. Harrison's Officers' Club (1st Place Winner), Edmond Gass, King Cole Restaurant,
George T. Hanlon, Ft. Harrison, Hubert Schmieder, Holiday Inns, Richard Mack,
Six Flags Over Texas, as judges for the Midwest Show's Culinary Arts exhibition.
The winner, Army Sp-4 Joseph Jungbauer, was hailed by Casey Sinkledam, Executive
Chef for Kitchens of Sara Lee as a major "find" in the field of culinary arts.
The American "Culinary Olympic" team was awarded citations by Stokely Van-Camp
for their outstanding contributions to culinary excellence.
1 Picture

Fort Benjamin Harrison
Local Soldier Vying For Culinary Prize
Friday, October 6, 1967
The Culinary Arts Exhibit of the Indiana Restaurant Show and convention which
will be held at the Indiana State Fairgrounds next Thursday will hold special
interest for fort Harrison personnel.
Specialist 4, Juergen Jungbauer, pastry chef at the Fort's Officers' Club, will
have some of his artistic pastry creations competing for honors in the French
Pastry and Decorated Cakes categories.
Judging of the competition will take place at 11 a.m., Thursday. The exhibit
will be open to the public from 2 to 8 p.m., October 12.
Jungbauer has been invited to appear on Carolyn Churchman's "Coffee at the Marott"
at 9:30 a.m., on WFBM radio next Wednesday.
Pictures

Fort Benjamin Harrison News
Corralin' The News
Friday, December 23, 1966
By Maryhelen G. Correll
Nicest thing that happened to us this week was finding a box of Swiss chocolates
on our desk all of a sudden. We tracked it down to Juergen Jungbauer, the highly
talented pastry chef who is responsible for the intricate designs that enhance
the beauty of many of the cakes and pastries which have been baked by the mess
hall for special occasions lately.
Did you eat Thanksgiving dinner at the Consolidated Mess? If so you saw his
cake-frosting replica of the Bible. Attended AGPERSCEN'S second anniversary?
For that Juergen concocted the fancy ribbon-and-roses decorations on the delicious
strawberry filled anniversary cake.
What's Private Jungbauer doing at Fort Harrison? He's on the job training along
with about 499 other new soldiers.
A bit ironic, for Juergen is a master pastry chef well known not only in his
own native Germany but also in the U.S.
He has been on the pastry staffs of the Hilton and Statler hotels and several
famous dude ranches and restaurants in the west. He has decorated a lavish cake
for Governor Rockefeller and was called upon to create his originals for a special
convention in Massachusetts which was attended by the state's former Governor
Peabody. Once a hotel chain flew him to Arizona to create a very special "orange
delight" for a party given by Mrs. Goldberg, wife of the U.N. Ambassador. She
had been served this specialty in South America and wanted it for her own party.
Juergen is 23 and comes from Karlsruhe, near the Black Forest. He has been in
the U.S. only three years. How'd he get in the Army? He was drafted after being
in the States two years. (Aliens must register if they stay longer than six
months). He has now been in the Army about a year and thinks it's the greatest
experience he has ever had.
"I love my job and I am thankful to be living in America. After all, I think
about those guys in Vietnam," he said emotionally.
In Germany after 8th grade every student attends a trade school. For three years
Juergen attended pastry school in his hometown, studying with master chefs three
days and working in different restaurants as an apprentice for three days.
His first real job was a pastry chef on a ship. Since then he has visited dozens
of countries and has probably seen more of the U.S. than most Americans.
Juergen considers his unique confectionery creations as art forms. "I see a
picture and I sculpt it in sugar," he explained.
Once he created a masterful reproduction of the Eiffel Tower which was three
months in the making and took 300 hours of labor. It used 90 lbs. Of powdered
sugar and 160 eggs and took eight days to dry when assembled.
The creation was intended for an exhibition in San Francisco but was damaged
in Transit and couldn't be readied in time to compete.
American ready-mixes are a boon to the housewife, Juergen observed, and he admits
they really are good.
He prefers, however, to bake large scale, the old-fashioned way, using pounds
and quarts for measurements. He has adapted many old family recipes, some 200
to 300 years old, to his everyday needs.
Juergen prepared a master piece of a cake for the 50th birthday party of the
Boston police chief and carries his own ID as "honorary deputy sheriff of Boston,
Mass." to prove it! 2 Pictures

Fort Benjamin Harrison, Indiana
Demonstration on Baking at School
Friday, November 18, 1966
Mrs. William Bake, supervisor of food, services for the Bartholomew Consolidated
schools, has announced the final baking demonstration in-service which will
be held at Southside junior high school Monday. The demonstration will climax
a series of workshops to enable cafeteria personnel to learn more about baking.
Juergen L. Jungbauer, chef at the Cafe Heidelberg in Indianapolis, will give
the demonstration.
Mr. Jungbauer is a native of Karlsruhe, Germany, whose formal training in baking
has taken place in two different business and technical schools in Germany.
He has been pastry chef at some of the leading restaurants in the United States
since 1963. Among these are the Statler Hilton Hotel in Boston, Smuggler's Notch
lodge at Stowe Vermont, Town and Country club in San Francisco, Hotel El Dorado
in Sacramento, and the El Dorado lodge in Tucson, Ariz.
Attendance at the baking demonstration will be by invitation only. Members of
the school community attending will include cafeteria managers and supervisors,
cafeteria employees, principals' wives, administrators' wives, school board
members' wives, home economic teachers and elementary school secretaries.
At the close of the demonstration guests will ample some of the products the
chef has prepared.
Fort Harrison helped the Indianapolis Servicemen's Center celebrate its first
anniversary last Friday by baking the birthday cake. Putting the finishing touches
on the decorations is Sp4 James Lindsay, Chief Baker for Fort Harrison. Witnessing
the handiwork are Sharron Stroud, president of the volunteer hostesses for the
Servicemen's Center; and Private Juergen Jungbauer, who is receiving on the
job bakery training. U.S. Army Photo, Spa4 Chuck Claytor
2 Pictures

The Culinarian
Tucson, Arizona
March 1966
Juergen Jungbauer
Juergen Jungbauer was chatting about his home town Karlsruhe near the Black
Forest and his chosen trade which he took up after 8 years in school. Artistically
inclined he was enthusiastic about the confectionery profession and went, as
is usual in Europe, to a trade and technical school for the food trades for
three years. Juergen says to accurately reproduce and decorate pieces in sugar
such as the Eiffel tower one has to spend many hours in research and each piece
has to be in perfect scale. Among other pieces Juergen has done was a birthday
cake for 1200 for a Marine Corps celebration. Juergen is now at the El Dorado
Lodge in Tucson, Arizona.
1 Picture

Spreckels Sugar Company News, California
Fourth Quarter 1965
SPRECKELS SUGAR, egg whites, a lucite skeleton, and a great deal of talent are
the composite parts of this replica of the Eiffel Tower constructed by Juergen
L. Jungbauer, pastry chef at the El Dorado Motel in Sacramento. Juergen, who
received his training in pastry arts in Karlsruhe, Germany, has worked all over
the United States. Other works of his included in this display are the basket
of roses, and the small animal figures, all of which were made from Spreckels
Sugar. The tower, made up of three separate pieces, weighs 150 pounds and stands
eight feet tall.
1 Picture

The Sacramento Bee, California
Young Chef Makes 6 Foot Reproduction of Eiffel Tower
Tuesday Morning, October 13, 1965
By Katherine Kitchen
German-born Juergen Jungbauer, at 22 is well established as a pastry and confectionery
chef. A display of the work he has created in decorating frosting and almond
paste is on exhibit in The El Dorado Hotel.
"These art forms are fragile," explained Jungbauer, "And that is why a 'do not
touch' has been placed beside the exhibit. If someone punches out a small piece
at just the right place, they whole structure can collapse. Doing this kind
of work is my special hobby and I always have something in the making."
Choose Career Early"In Germany," continued Jungbauer, "one chooses a trade or
professional career after eight years of school. I went to a trade and technical
school for the food trades under the confectioner's guild in my home town of
Karlsruhe, a city near the Black Forest.""When the formal three year training
period is over, the kitchens of clubs, restaurants and ships are the school
rooms. There is always something new to learn and it is always interesting,"
Jungbauer added.
Hours of Research
In describing how he accurately created an intricate six-foot reproduction of
the famous Eiffel Tower, Jungbauer said that first he spent many hours doing
research in libraries. Then he made a wooden model in 12 pieces. Each piece
had to be in prefect scale or the model would not be balanced. They fitted into
the four sides of the base, the mid-base and the tall tower.
After the wooden models were made, he began the assembling and the decorating.
There is reinforcement inside the tower which does not show. The tower was three
months in the making and required about 300 hours of labor to complete.
Pastry Tubes Used The decorations were done with cloth and paper pastry tubes
and metal trips of many sizes.The frosting required about 90 pounds of powdered
sugar and 160 egg whites. After it was applied to the sections of the frame
eight days were allowed for drying. Then the final assembling was accomplished.
This is not the largest piece of decorative art the talented young chef has
done. He cited as two of his special occasion productions a six-foot wedding
cake and a birthday cake for 1,200 for a Marine Corps celebration.
Roses Cause Comment
The realistic appearance of a basket of roses in the display has caused considerable
comments. They look too natural that the first impulse is to touch them. The
basket is woven of strands of almond paste. Each almond paste rose is shaped
in varying degrees of bloom and the leaves are carefully placed. The stems are
of different lengths so the arrangement looks as if a professional florist had
created it.
The Tree Cake
His parket kuchen, freely translated form the German language means "tree cake."
It is a special delicacy served at important functions in his native country.
The famous baumkuchen dough, similar to our pancake batter, is its base. The
batter is baked in a large shallow sheet cake pan only until done, but not overcooked.
It must be soft.
After baking, it is spread with apricot jam and the cake is folded over and
over. Weights are put on the cake for a few days so it can be compressed to
the smallest possible size. The finale is the shiny clear glaze which reveals
a pattern similar to a beautiful parquet floor.
Almond Paste Doll
Also shown is a small, pretty-faced doll, entirely hand made of almond paste
and the same shiny glaze. She has an unusual hairdo made of chocolate strands.
She tops a cake and her elaborate, billowing skirt is made of frosting.
Jungbauer lets himself go when he fashions whimsical animals for cake or table
decorations. He says they make viewers laugh and guests like to take these home
as favors.
This array of eye-catching examples of a professional confection's art will
be on exhibition for one and possibly two more weeks.
2 Pictures

The Sacramento Bee, California
Wednesday, October 13, 1965
Young Chef makes 6 Foot Reproduction of Eiffel Tower
A six-foot cake in the shape of the eiffel tower is on display in the lobby
of Hotel El Dorado, the work of pastry chef Juergen Jungbauer.
Picture: Jungbauer completes the second of three sections comprising the unusual
art form. 1 Picture
Picture: Jungbauer places the main tower on the second section. The tower was
three months in the making and required 300 hours of labor.
Photos by Hampton Brady Jr., of KOVR-TY

The Sacramento Union, California
October 5, 1965
A six-foot cake in the shape of the Eiffel tower is on diplay in the lobby of
Hotel El Dorado, the work of Pastry Chef Jurgen Jungbauer...

Boston, Massachusetts
Hotel and Restaurant News
July 4, 1964
An Epicurean Array
Buffet-time at the Lodge is always a gastronomic affair as can be seen from
this photo of the buffet luncheon prepared for the VHMA. Viewing the fruits
of their efforts, from the left are: Juergen Jungbauer, pastry chef; Michael
Martinet, executive chef; general manager Ivor Petrak; Walter Werth, maitre
d'; Tony Flory, saucier and Dietmar Heiss, garde manager.
1 Picture (At the Smuggler's Inn , Stove, VT )

On the Move / The Statler Hilton Hotel
Boston, Massachusetts March 1964
A. H. Zugger, General Manager
Delicious to taste and elegant to look at, are the pastries being created by
our Bakery Shop -- newly staffed by two very handsome young men -- Chef Rainer
Finke (center) and his assistant Juergen Jungbauer (left). Here they're receiving
some helpful hints on lemon sponge pie from Vigiloio " (right), a master of
his art, who is here from Pittsburgh lending his talent to our Pastry Department.
Picture